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Now more than ever, a diverse array of foods are available to chefs and home cooks alike; popular interest in cooking has sparked curiosity and
innumerable culinary questions arise out of everyday cuisine, not to mention unfamiliar and exotic ingredients. From Delicata Squash, Demerara Sugar,
and Demi-Glace, to Derby Cheese, Dessert Wine, and Dewberry, food items present tantalizing possibilities and cooks everywhere are eager to master
their uses, refine special techniques, and dive into creative and informed kitchen innovation.
This year, a groundbreaking new book points home cooks in the right direction: The Science of Good Food by David Joachim and Andrew Schloss with
A. Philip Handel, Ph.D. is the ultimate GPS for your kitchen, with delicious recipes designed to teach useful techniques and answer culinary questions.
In addition to scintillating flavors, kitchen science now inspires and influences culinary development. Award-winning chefs and cutting-edge
restaurants around the world have become famous for using the principles of chemistry and physics when creating new taste sensations and
perfecting time-honored culinary techniques (not to mention de-bunking many kitchen myths).
The Science of Good Food is the first A to Z reference book to bring the science of food to home cooks and professionals alike. This highly
readable book contains more than 1,600 entries, arranged alphabetically and cross-referenced, that touch on a variety of scientific disciplines
from biology and chemistry to agriculture and nutrition. And, everyone from kitchen novice and culinary student to professional chef and armchair
gourmet will be fascinated to learn how copper bowls affect eggs, what kind of grill gives you the best crust on a steak, what happens to shortbread
at high altitude, and how butter tenderizes cake, to list just a few food science features from this seminal book. In addition to practical and
scientific information, The Science of Good Food includes more than 100 recipes.
While demystifying the complexities of cooking, the book sheds a welcome light on the confounding phenomena of everyday eating such as why
artichokes make certain foods taste sweeter and what causes some people to think cilantro tastes like soap. Topics on cooking ingredients discuss
the basic molecular make-up of meats, poultry, game, fish, shellfish, vegetables, fruits, cheese, eggs, dough, and most other foodstuffs, as well
as how these foods react to heat, helping you cook better.
Bursting with practical tips and their scientific foundations, The Science of Good Food
brings the exciting culinary frontier of molecular gastronomy into the home kitchen. Answers to any type of culinary question can be found within
its pages such as:
How do you make the perfect French fry?
What keeps red cabbage from turning blue?
Is it better to salt a steak before or after grilling?
Why do onions make you cry and how do you stop the tears?
The book even includes chemistry principles that unravel the physical and chemical transformations that take place during everyday cooking,
explaining things like aeration, caramelization, and gelatinization. Scores of charts, tables, and graphs, and more than 200 photographs and
illustrations help you visualize the basic principles of food science.
"The ultimate goal throughout the book is to provide practical information that you can use to create better-tasting food," explains Schloss.
"The straightforward explanations of the what, how, and why of food and cooking are intended to help you become a better and more confident cook.
After all, cooking and science are really after the same thing: helping us enjoy life. We hope this book helps you do just that."
With holidays fast approaching, The Science of Good Food can help you perfect your special menus. Find out how to:
Roast fall vegetables and fruit
Create savory pumpkin dishes
Create holiday gifts from the kitchen (baked goods that don't go stale, flavoring oils and vinegars, preserves)
Make homemade broths and 10-minute meals
Create cold weather salads
Entries are broken into three sections called What It is, What It Does, and How It Works. The first section defines the item and may include a
bit of historical or other interesting information. The second section discusses the item's significance in food preparation and cooking and
offers practical kitchen tips. The third section explains the science behind the item, including flavor chemistry and chemical transformations
that occur during cooking. More practical tips are included in Kitchen Wisdom boxes, while more detailed science information appears in Science
Wise boxes. Interesting food trivia is included in a Fast Facts section.
The Science of Good Food has all the answers to any
culinary question. No matter which ingredients, techniques, or equipment you are using, no matter the cooking question you need answered,
The Science of Good Food shows you the way. Throughout
the book, straightforward explanations help readers to become better cooks, freeing them up to cook creatively by detailing not only how to apply
a culinary technique, but also why it works. Test the theories of food science and see your kitchen repertoire soar.
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...
The Science of Good Food: The Ultimate Reference on How Cooking Works
Let's Get Cooking!
