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Author: Arthur E. Grosser
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 273
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Book Description
Author: Arthur E. Grosser
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 273
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Book Description
Author: Robert L. Wolke
Publisher: W. W. Norton & Company
ISBN: 0393339874
Category : Cooking
Languages : en
Pages : 368
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Book Description
Finalist for the James Beard Foundation Book Award and the IACP Cookbook Award "[A]s good a read on the science of cooking as there is." —Mark Bittman, author of How to Cook Everything “Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt? How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke’s accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers…With its zest for the truth, this book will help cooks learn how to make more intelligent choices.” —Publishers Weekly
Author: Michael Ashkenazi
Publisher: Routledge
ISBN: 113681549X
Category : Social Science
Languages : en
Pages : 277
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Book Description
The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.
Author: Anne Gardiner
Publisher: Macmillan
ISBN: 9780805045413
Category : Cooking
Languages : en
Pages : 164
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Book Description
In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are "cook's queries," quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.
Author: DeWitt Wallace
Publisher:
ISBN:
Category : Periodicals
Languages : en
Pages : 1476
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Author:
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 1252
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Author:
Publisher:
ISBN:
Category : Greek letter societies
Languages : en
Pages : 716
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Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1288
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Author: Anna Lorraine Guthrie
Publisher:
ISBN:
Category : Periodicals
Languages : en
Pages : 2104
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Book Description
An author subject index to selected general interest periodicals of reference value in libraries.
Author: Library of Congress
Publisher:
ISBN:
Category : Subject catalogs
Languages : en
Pages : 1008
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Book Description
