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Cook's Science

Cook's Science
  • Author : THE EDITORS AT COOK'S ILLUSTRA,Guy Crosby
  • Publisher :Unknown
  • Release Date :2016
  • Total pages :504
  • ISBN : 9781940352459
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Summary : This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description.

The Science of Good Cooking

The Science of Good Cooking
  • Author : Cook's Illustrated
  • Publisher :Unknown
  • Release Date :2012-10-01
  • Total pages :504
  • ISBN : 9781936493463
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Summary : Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

Cook, Taste, Learn

Cook, Taste, Learn
  • Author : Guy Crosby
  • Publisher :Unknown
  • Release Date :2019-11-10
  • Total pages :208
  • ISBN : 0231192924
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Summary : Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.

What Einstein Didn't Know

What Einstein Didn't Know
  • Author : Robert L. Wolke
  • Publisher :Unknown
  • Release Date :2014-05-21
  • Total pages :240
  • ISBN : 9780486492896
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Summary : Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher :Unknown
  • Release Date :2015-09-28
  • Total pages :488
  • ISBN : 9781491928141
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Summary : Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you "overclock" an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes--from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).

KitchenWise

KitchenWise
  • Author : Shirley O. Corriher
  • Publisher :Unknown
  • Release Date :2020-11-17
  • Total pages :288
  • ISBN : 9781982140687
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Summary : The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers priceless cooking techniques and know-how based on her expansive understanding of food science. Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time and money, and let you know exactly what to do behind the stove. A gifted teacher with a degree in chemistry, Shirley takes readers through the hows and whys of what she does in the kitchen, explaining the science behind common problems and offering solutions for how to fix them. (For example, salt has an amazing ability to suppress bitterness and allow other flavors to emerge.) Filled with more than 30 of Shirley’s favorite time-tested recipes, in KitchenWise readers learn how to cook more successfully, why certain ingredients work well together, and what makes good food great. Amazingly informative, approachable, and packed with proven techniques, KitchenWise serves up new ways to get the most from your cooking.

The Complete Cook's Country TV Show Cookbook Includes Season 13 Recipes

The Complete Cook's Country TV Show Cookbook Includes Season 13 Recipes
  • Author : America's Test Kitchen
  • Publisher :Unknown
  • Release Date :2020-08
  • Total pages :880
  • ISBN : 9781948703383
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Summary : Celebrate more than a decade of recipes, road trips, and equipment and ingredient reviews with The Complete Cook's Country TV Show Cookbook. This collection features all of the recipes seen on the popular TV show, including Season 13, plus plenty of bonus variations and accompaniments, a comprehensive shopper's guide of top-rated equipment and ingredients, helpful tips and tricks, and engaging stories behind the recipes. With The Complete Cook's Country TV Show Cookbook in hand, you'll have all the TV show has to offer and more. About Cook's Country Cook's Country magazine features the best regional home cooking in the country. You can watch us work by tuning in to our public television show, Cook's Country. Our mission is to seek out America's best cooking ideas and create easy-to-follow recipes for bringing people together. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. Visit us at CooksCountry.com to learn more. Book jacket.

The Science of Cooking

The Science of Cooking
  • Author : Stuart Farrimond
  • Publisher :Unknown
  • Release Date :2017-09-19
  • Total pages :256
  • ISBN : 9781465470799
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Summary : Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

The Flavor Equation

The Flavor Equation
  • Author : Nik Sharma
  • Publisher :Unknown
  • Release Date :2020-10-27
  • Total pages :352
  • ISBN : 9781452182858
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Summary : Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune, NPR Here & Now, Forbes, Martha Stewart Living, The Smithsonian, SF Chronicle, LA Times, Serious Eats, New Yorker, Washington Post, and many more. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
  • Author : Michael Brenner,Pia Sörensen,David Weitz
  • Publisher :Unknown
  • Release Date :2020-10-20
  • Total pages :320
  • ISBN : 9780393634938
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Summary : Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

The Ultimate Burger

The Ultimate Burger
  • Author : America's Test Kitchen
  • Publisher :Unknown
  • Release Date :2019
  • Total pages :256
  • ISBN : 9781945256844
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Summary : What is the "ultimate burger"? Ask that question and you will ignite an enthusiastic debate about meats, cooking methods, degree of doneness, bun types, condiments, toppings, and accompaniments. The Ultimate Burger gives the best answer to all of these questions- The ultimate burger is what you want it to be. And America's Test Kitchen shows you how to get there. Craving an all-American beef burger? We've got 'em- steak burgers, double-decker burgers, and easy beef sliders. Learn to shape the perfect patty (and avoid "golfball syndrome"), cook it right (in a skillet or on a grill), and tell when it's perfectly done. Next we venture beyond beef with options for pork, lamb, bison, turkey, chicken, salmon, tuna, and shrimp burgers before exploring the world of vegetarian and vegan patties. Then it's go for broke, featuring out-of-this-world creations like a Blue Cheese Burger with Bacon Candy, Griddle Smashed Burger, and Reuben Burger. You want sides with that? A chapter covers crispy fries, tangy coleslaws, and refreshing salads, and we've even thrown in boozy milkshakes and other cold drinks to help everything go down just right. We even guarantee bun perfection with all sorts of homemade rolls plus test-kitchen ratings of the best store-bought options to lovingly cradle your juicy patties. And we reveal the tastiest store-bought ketchups, mustards, and relishes to complement your burger, along with recipes for plenty of homemade condiments, like Chipotle Ketchup, Shoestring Onions, and Pickle Relish.

How to Cocktail

How to Cocktail
  • Author : America's Test Kitchen
  • Publisher :Unknown
  • Release Date :2019
  • Total pages :272
  • ISBN : 9781945256943
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Summary : All the kitchen secrets, techniques, recipes, and inspiration you need to craft transcendent cocktails, from essential, canonical classics to imaginative all-new creations from America's Test Kitchen. Cocktail making is part art and part science--just like cooking. The first-ever cocktail book from America's Test Kitchen brings our objective, kitchen-tested and -perfected approach to the craft of making cocktails. You always want your cocktail to be something special--whether you're in the mood for a simple Negroni, a properly muddled Caipirinha, or a big batch of Margaritas or Bloody Marys with friends. After rigorous recipe testing, we're able to reveal not only the ideal ingredient proportions and best mixing technique for each drink, but also how to make homemade tonic for your Gin and Tonic, and homemade sweet vermouth and cocktail cherries for your Manhattan. And you can't simply quadruple any Margarita recipe and have it turn out right for your group of guests--to serve a crowd, the proportions must change. You can always elevate that big-batch Margarita, though, with our Smoked Rim Salt or Sriracha Rim Salt. How to Cocktail offers 125 recipes that range from classic cocktails to new America's Test Kitchen originals. Our two DIY chapters offer streamlined recipes for making superior versions of cocktail cherries, cocktail onions, flavored syrups, rim salts and sugars, bitters, vermouths, liqueurs, and more. And the final chapter includes a dozen of our test cooks' favorite cocktail-hour snacks. All along the way, we solve practical challenges for the home cook, including how to make an array of cocktails without having to buy lots of expensive bottles, how to use a Boston shaker, what kinds of ice are best and how to make them, and much more.

The Best of America's Test Kitchen 2021

The Best of America's Test Kitchen 2021
  • Author : America's Test Kitchen
  • Publisher :Unknown
  • Release Date :2020-10-06
  • Total pages :336
  • ISBN : 9781948703406
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Summary : Includes regional classics, staple side dishes, international recipes, weight-friendly recipes, as well as dishes made for entertaining. Offers an inside scoop on recipes the editors have voted the standouts of the year, compiled from the hundreds of recipes that appeared in print in our magazines and books and on our television shows.

The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science
  • Author : J. Kenji López-Alt
  • Publisher :Unknown
  • Release Date :2015-09-21
  • Total pages :960
  • ISBN : 9780393249866
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Summary : A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Appletons' Journal of Literature, Science and Art

Appletons' Journal of Literature, Science and Art
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1872
  • Total pages :229
  • ISBN : PRNC:32101064472432
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Summary :

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
  • Author : Samin Nosrat
  • Publisher :Unknown
  • Release Date :2017-04-25
  • Total pages :469
  • ISBN : 9781476753836
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Summary : Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Chamber's Journal of Popular Literature, Science and Arts

Chamber's Journal of Popular Literature, Science and Arts
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1883
  • Total pages :229
  • ISBN : UTEXAS:059172131285838
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Summary :

Science

Science
  • Author : John Michels (Journalist)
  • Publisher :Unknown
  • Release Date :2006
  • Total pages :229
  • ISBN : MINN:31951P009971378
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Summary :

The Saturday Review of Politics, Literature, Science and Art

The Saturday Review of Politics, Literature, Science and Art
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1880
  • Total pages :229
  • ISBN : IOWA:31858016626198
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Summary :

The Curious Cook

The Curious Cook
  • Author : Harold McGee
  • Publisher :Unknown
  • Release Date :1990
  • Total pages :339
  • ISBN : 0865474524
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Summary : Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

The Cook's Illustrated Cookbook

The Cook's Illustrated Cookbook
  • Author : Cook's Illustrated
  • Publisher :Unknown
  • Release Date :2011-10-01
  • Total pages :890
  • ISBN : 9781936493135
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Summary : The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.