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
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
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
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
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
Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens
Kentucky native and national tastemaker Duncan Hines (1880--1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured reci
Roasted figs with gorgonzola. Lemon miso soup. Harvest lasagna, lentil walnut burgers, and ginger molasses cookies. Veteran Minneapolis chef Jenny Breen knows that cooking at home can be a joyful, rew
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
In this startling study of human emotion, Dacher Keltner investigates an unanswered question of human evolution: If humans are hardwired to lead lives that are "nasty, brutish, and short," why have w
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
Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to co
Chris Cosentino, executive chef of Cockscomb in San Francisco, is known nationally for his "odds & ends" meat offerings. In Offal Good, Cosentino shares 140 recipes that show that offal cuts are argua
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
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
The first textbook specifically written to bridge the relationship between food science, nutrition and culinology, Culinary Nutrition: The Science and Practice of Healthy Cooking uses a comprehensive
Good Science revisits the key debates of the Science Wars and argues that the pursuit of scientific truth has, more than any other human endeavor, routinely revolutionized the fabric of social reality
In Marijuana Cooking: Good Medicine Made Easy, authors Bliss Cameron and Veronica Green guide would-be chefs through the process of making their own tasty and healthy home-remedies using marijuana. St
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and prof
All human beings have spontaneous needs for happiness, self-understanding, and love. In Feeling Good: The Science of Well Being, psychiatrist Robert Cloninger describes a way to coherent living that s
Originally published to celebrate the Minnesota Statehood Centennial, this cookbook continues to delight lovers of good food with a rewarding collection of traditional ethnic specialties and regional
