Cooking For Geeks

Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 149192814X
Size: 21.87 MB
Format: PDF, ePub, Docs
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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).

The Science Of Good Cooking

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493462
Size: 39.42 MB
Format: PDF, Mobi
View: 730
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Understanding Food Science and Technology. Belmont, CA: Thomson
Wadsworth, 2003. Myhrvold, Nathan, Chris Young, and Maxime Bilet. Modernist
Cuisine: The Art and Science of Cooking. Bellevue, WA: The Cooking Lab, 2011.
Nielsen, Suzanne, ed. Food Analysis. New York: Springer, 2010. Owusu-Apenten
, Richard. Introduction to Food Chemistry. Boca Raton, FL: CRC Press, 2005.
Potter, Jeff. Cooking for Geeks: Real Science, Great Hacks, and Good Food.
Sebastapol, CA: ...

Food Science And The Culinary Arts

Author: Mark Gibson
Publisher: Academic Press
ISBN: 0128118172
Size: 66.73 MB
Format: PDF, Mobi
View: 3737
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Effects of heat on meat proteins—implications on structure and quality of meat
products. Meat Sci. 70(3), 493–508; Sikorski, Z.E., 2006. Chemical and
Functional Properties of Food Components. CRC Press; Potter, J., Ruhlman, M.,
2010. Cooking for Geeks: Real Science, Great Hacks and Good Food. O'Reilly
Media, Incorporated; Bircan, C., Barringer, S.A., 2002. Determination of protein
denaturation of muscle foods using the dielectric properties. J. Food Sci. 67(1),
202–205; McGee, ...

Food Lit

Author: Melissa Brackney Stoeger
Publisher: ABC-CLIO
ISBN: 1598847066
Size: 52.94 MB
Format: PDF
View: 5473
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Other entertaining titles about food trivia and science are Lobsters Scream When
You Boil Them by Bruce Weinstein and Marc Scarbrough, What Einstein Told His
Cook by Robert L. Wolke, and Froth: The Science of Beer by Mark Denny. Other
accessible explanations of science may also be appealing, such as Why Things
Break by Mark Eberhart or What Makes Flamingos Pink by Bill McLain. Potter,
Jeff Cooking for Geeks: Real Science, Great Hacks, and Good Food. Sebastopol


Author: Alan Snow
Publisher: Simon and Schuster
ISBN: 1681883791
Size: 40.18 MB
Format: PDF, Docs
View: 5999
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Cooking for Geeks: Real Science, Great Cooks, and Good Food by Jeff Potter
Using a simple approach, it covers many of the techniques in vogue with “
modernist” cooking, but in a doable way, and with clear explanations. And for
cocktails and understanding of flavor... Liquid Intelligence: The Art and Science of
the Perfect Cocktail by Dave Arnold This is an astonishing book that goes deep
into the art and science of cocktails. Quite equipment and science heavy, but a
bible for ...


Author: David Eagleman
Publisher: Domingo
ISBN: 6054729772
Size: 34.69 MB
Format: PDF, Docs
View: 4811
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Yolda, milyarlarca beyin hücresi ve birbirleriyle kurdukları trilyonlarca bağlantıdan oluşan sonsuz yoğunluktaki ağın içinde, görmeyi belki de hiç beklemediğin bir şey beliriyor: sen. "Nörobilimin dâhice yazılmış hali.

Knack College Cookbook

Author: David Poran
Publisher: Rowman & Littlefield
ISBN: 0762762322
Size: 34.20 MB
Format: PDF, ePub
View: 1580
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On Food and Cooking by Harold McGee: A bit technical, but an amazing source
of information regarding the science and chemistry behind cooking. A must-read
for the science geek/cook. Lidia's Family Table by Lidia Bastianich: Incredible “
everyday” Italian foods made simple. Superb techniques and recipes for the
beginner and the advanced cook. This lady can cook her you-know-what off! The
Silver Palate Cookbook by Sheila Lukins and Julie Rosso: This is one of the all-
time best ...