Cooking Science
01/2025 · Publifye AS
Livro eletrónico
114
Páginas
family_home
Elegível
info
reportAs classificações e as críticas não são validadas Saiba mais
Acerca deste livro eletrónico
'Cooking Science' masterfully bridges the gap between laboratory science and practical cooking by exploring the fundamental chemistry, biology, and physics that underpin culinary arts. Through a methodical exploration of molecular gastronomy, food chemistry, and thermal dynamics, the book reveals how understanding scientific principles can dramatically improve cooking outcomes and food quality.
From protein denaturation in meat to the complex Maillard reactions responsible for browning, readers discover the scientific foundations behind everyday cooking processes. The book's unique approach combines theoretical knowledge with practical kitchen applications, making complex scientific concepts accessible to both professional chefs and passionate home cooks.
Each chapter progresses logically through basic food chemistry, heat transfer principles, ingredient interactions, and real-world applications, reinforced by kitchen experiments that demonstrate these concepts in action. Rather than focusing on advanced molecular gastronomy techniques requiring specialized equipment, the content emphasizes principles applicable in typical kitchen environments.
Throughout its four main sections, the book connects traditional cooking wisdom with modern scientific understanding, explaining how techniques have evolved through increased scientific knowledge. Whether exploring why emulsions are crucial in sauce-making or how different cooking methods affect nutritional value, the content maintains a perfect balance between scientific accuracy and practical utility. This comprehensive approach makes it an invaluable resource for anyone seeking to enhance their culinary skills through a deeper understanding of the science behind cooking.
From protein denaturation in meat to the complex Maillard reactions responsible for browning, readers discover the scientific foundations behind everyday cooking processes. The book's unique approach combines theoretical knowledge with practical kitchen applications, making complex scientific concepts accessible to both professional chefs and passionate home cooks.
Each chapter progresses logically through basic food chemistry, heat transfer principles, ingredient interactions, and real-world applications, reinforced by kitchen experiments that demonstrate these concepts in action. Rather than focusing on advanced molecular gastronomy techniques requiring specialized equipment, the content emphasizes principles applicable in typical kitchen environments.
Throughout its four main sections, the book connects traditional cooking wisdom with modern scientific understanding, explaining how techniques have evolved through increased scientific knowledge. Whether exploring why emulsions are crucial in sauce-making or how different cooking methods affect nutritional value, the content maintains a perfect balance between scientific accuracy and practical utility. This comprehensive approach makes it an invaluable resource for anyone seeking to enhance their culinary skills through a deeper understanding of the science behind cooking.
Classifique este livro eletrónico
Dê-nos a sua opinião.
Informações de leitura
Smartphones e tablets
Instale a app Google Play Livros para Android e iPad/iPhone. A aplicação é sincronizada automaticamente com a sua conta e permite-lhe ler online ou offline, onde quer que esteja.
Portáteis e computadores
Pode ouvir audiolivros comprados no Google Play através do navegador de Internet do seu computador.
eReaders e outros dispositivos
Para ler em dispositivos e-ink, como e-readers Kobo, tem de transferir um ficheiro e movê-lo para o seu dispositivo. Siga as instruções detalhadas do Centro de Ajuda para transferir os ficheiros para os e-readers suportados.
