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"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes. Industrial food technologists and process engineers will not find design equations or process flowsheets. Instead they, and those with more immediate home cooking interests, will find a clear, fascinating, informative and serviceable description of the scientific phenomena occurring during domestic cooking, and how to exploit an understanding thereof to achieve results consistently, adapt recipes confidently and adeptly rescue catastrophes. Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." --Food and Drink Newsletter
"…At last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance … [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." --Financial Times Weekend
"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information...The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." --Nature
Financial Times - Weekend, 16 December 2000
"at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance."
See all Product Description
"Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes. Industrial food technologists and process engineers will not find design equations or process flowsheets. Instead they, and those with more immediate home cooking interests, will find a clear, fascinating, informative and serviceable description of the scientific phenomena occurring during domestic cooking, and how to exploit an understanding thereof to achieve results consistently, adapt recipes confidently and adeptly rescue catastrophes. Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." --Food and Drink Newsletter
"…At last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance … [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." --Financial Times Weekend
"Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information...The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." --Nature
Financial Times - Weekend, 16 December 2000
"at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance."
See all Product Description
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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What Do Customers Ultimately Buy After Viewing This Item?
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47% buy the item featured on this page: The Science of Cooking £28.49 |
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22% buy McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture £20.99 |
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16% buy Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of ... the Table: Perspectives on Culinary History) £9.99 |
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11% buy Kitchen Mysteries: Revealing the Science of Food (Arts & Traditions of the Table: Perspectives on Culinary History) £13.50 |
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