Combining the worlds of gastronomy, food science, philosophy and fine art, a French philosopher and professor discusses whether or not cooking has become a high art, particularly based on the career o
Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.Where does the heat come from in a
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 b
Which vegetables should you eat raw? How do you poach the perfect egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like
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 b
Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the e
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physi
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a ran
When a recipe calls for `beer' do you have the first clue of what you should add? When was the last time you read a recipe that really specified a beer style, or even suggested a few different brands
Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the p
A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that demonstr
