Science of Cooking

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
2016 | ISBN: 1118674200 | English | 544 pages | PDF | 44 MB
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking by Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
2016 | ISBN: 1118674200 | English | 544 pages | EPUB | 64 MB
Hervé This - Kitchen Mysteries: Revealing the Science of Cooking [Repost]

Hervé This - Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
2010 | ISBN: 0231141718 | English | 232 pages | EPUB, MOBI | 1.25 MB

The Science of Cooking (repost)  

Posted by interes at Nov. 27, 2015
The Science of Cooking (repost)

The Science of Cooking by Peter Barham
English | 2001 | ISBN: 3540674667 | 244 pages | PDF | 27,4 MB
Modernist Cuisine: The Art and Science of Cooking (6 Volumes) (repost)

Modernist Cuisine: The Art and Science of Cooking (6 Volumes) by Nathan Myhrvold, Chris Young, Maxime Bilet
English | ISBN: 0982761007 | 2011 | PDF | 2438 pages | 2 GB

A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.
Kitchen Mysteries: Revealing the Science of Cooking (repost)

Hervé This, Jody Gladding, "Kitchen Mysteries: Revealing the Science of Cooking"
2010 | ISBN: 0231141718, 023114170X | 232 pages | EPUB | 0,7 MB

The Science of Cooking  

Posted by ChrisRedfield at Aug. 25, 2013
The Science of Cooking

Peter Barham - The Science of Cooking
Published: 2012-12-21 | ISBN: 3642631665 | PDF | 244 pages | 31 MB
Kitchen Mysteries: Revealing the Science of Cooking (Repost)

Kitchen Mysteries: Revealing the Science of Cooking By Hervé This, Jody Gladding
2010 | 232 Pages | ISBN: 0231141718 | EPUB | 1 MB
Modernist Cuisine: The Art and Science of Cooking (6 Volumes) (repost)

Nathan Myhrvold, Chris Young, Maxime Bilet, "Modernist Cuisine: The Art and Science of Cooking (6 Volumes)"
English | ISBN: 0982761007 | 2011 | PDF | 2438 pages | 2 GB

The Science of Cooking (repost)  

Posted by libr at Dec. 11, 2012
The Science of Cooking (repost)

Peter Barham, "The Science of Cooking"
2001 | ISBN: 3540674667 | 244 pages | PDF | 27,4 MB

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 more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.