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The Science of Cooking: A Quick Immersion
Paperback
Series: Quick Immersions, Book 4
ISBN13: 9781949845068
Publisher: Lightning Source Inc
Published: Sep 17 2019
Pages: 182
Weight: 0.41
Height: 0.39 Width: 5.00 Depth: 8.00
Language: English
In recent years, new products, new techniques and new cooking styles have entered the market with force. And, at the same time, interest has grown in the relationship between nutrition, health and gastronomy. The sciences-biology, physics and chemistry- are the tools for understanding the entirety. Chemistry, in particular, describes what substances are responsible for color, smell and taste, and why they change in cooking. On the other hand, the chemical and biological structures of animal and plant cells and tissues explain the textures and their changes in the kitchen. In this book, all these aspects are treated with every day and understandable language, while it remains technically rigorous and provides a large amount of information. With all this, the reader will be able to know what is in their food before and after cooking it, resulting in greater intellectual satisfaction, added to the sensory.ENDORSEMENTS
This book of Professor Mans is an excellent description of some of the science that is important for cooking, told as science, but through the eyes of a chef. David A. Weitz, Mallinckrodt Professor of Physics and of Applied Physics at Harvard University.
Claudi Mans's Science of Cooking is a brisk, clearly written, non-technical introduction to the applied chemistry that all cooks practice in the kitchen, and that everyone benefits from when we eat. Harold McGee. Chemist and Writer.
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