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A pinch of culinary science : boiling an egg inside out and other kitchen tales / Anu Inkeri Hopia, Erik Cyrus Fooladi.

By: Hopia, Anu Inkeri [author.].
Contributor(s): Fooladi, Erik Cyrus [author.].
Material type: materialTypeLabelBookPublisher: Boca Raton : CRC Press, Taylor & Francis Group, 2019Description: 1 online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9780429465376; 0429465378; 9780429878442; 0429878443; 9780429878428; 0429878427; 9780429878435; 0429878435.Subject(s): Cooking -- Popular works | Food habits -- Popular works | SOCIAL SCIENCE / Agriculture & Food | TECHNOLOGY / Food ScienceDDC classification: 394.1/2 Online resources: Taylor & Francis | OCLC metadata license agreement
Contents:
The real thing? : the chemistry and psychology of an apple pie -- Boiling an egg from the inside out -- In the beginning there was an egg -- Mussels on acid -- Sausage engineering -- Mustard, fiercely yours -- The potatoes that refused to become tender -- Gravlax and a pinch of salt chemistry -- The art of heating -- Cold skillet : juicy fish -- Tempering the meat before cooking, ...or maybe not -- Cooking pits : prehistoric cooking meets science -- White wine in cooking should always be dry, right? -- Taking stock of broth -- Salt shapes the pasta -- You can see it, hear it, taste it and feel it : what is it? it is the taste of food! -- Can you cut down on the salt without affecting the taste? -- Physics takes the cake -- The great norwegian porridge feud -- The inevitable dishes -- Glossary.
Summary: Various food and cooking myths, with a culinary explanation, and including in-chapter recipes.
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Various food and cooking myths, with a culinary explanation, and including in-chapter recipes.

The real thing? : the chemistry and psychology of an apple pie -- Boiling an egg from the inside out -- In the beginning there was an egg -- Mussels on acid -- Sausage engineering -- Mustard, fiercely yours -- The potatoes that refused to become tender -- Gravlax and a pinch of salt chemistry -- The art of heating -- Cold skillet : juicy fish -- Tempering the meat before cooking, ...or maybe not -- Cooking pits : prehistoric cooking meets science -- White wine in cooking should always be dry, right? -- Taking stock of broth -- Salt shapes the pasta -- You can see it, hear it, taste it and feel it : what is it? it is the taste of food! -- Can you cut down on the salt without affecting the taste? -- Physics takes the cake -- The great norwegian porridge feud -- The inevitable dishes -- Glossary.

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