Free kindle The Science of Cooking –

A Kitchen Is No Different From Most Science Laboratories And Cookery May Properly Be Regarded As An Experimental Science Food Preparation And Cookery Involve Many Processes Which Are Well Described By The Physical Sciences Understanding The Chemistry And Physics Of Cooking Should Lead To Improvements In Performance In The Kitchen For Those Of Us Who Wish To Know Why Certain Recipes Work And Perhaps Importantly Why Others Fail, Appreciating The Underlying Physical Processes Will Inevitably Help In Unravelling The Mysteries Of The Art Of Good Cooking Strong Praise From The Reviewers 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 This Year, 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 Souffl FINANCIAL TIMES WEEKEND This Book Is Full Of Interesting And Relevant Facts That Clarify The Techniques Of Cooking That Lead To The Texture, Taste And Aroma Of Good Cuisine As A Physicist The Author Introduces The Importance Of Models In Preparing Food, And Their Modification As A Result Of Testing Tasting THE PHYSICIST Focuses Quite Specifically On The Physics And Food Chemistry Of Practical Domestic Cooking In Terms Of Real Recipes Each Chapter Starts With An Overview Of The Scientific Issues Relevant To That Food Group, Eg Toughness Of Meat, Thickening Of Sauces, Collapse Of Sponge Cakes And Souffl S 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 DRINK NEWSLETTER very useful read As described. Excellent book that describes cooking in a really informative manner Really lets you know why you should do certain things in the kitchen However DO NOT TRY AND BUY THIS BOOK FROM MONTEIL BOOKS THEY LOST IT IN THE POST and they did not replace it as they had no in stock and they also did not refund me my money Buy it from someone else.