Experimental Cookery From The Chemical And Physical Standpoint

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Experimental Cookery, from the Chemical and Physical Standpoint

Author : Belle Lowe
Publisher : Franklin Classics
ISBN 13 : 9780343021139
Total Pages : 620 pages
Book Rating : 4.0/5 (211 download)

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Book Synopsis Experimental Cookery, from the Chemical and Physical Standpoint by : Belle Lowe

Download or read book Experimental Cookery, from the Chemical and Physical Standpoint written by Belle Lowe and published by Franklin Classics. This book was released on 2018-10-14 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Experimental Cookery

Author : Belle Lowe
Publisher :
ISBN 13 :
Total Pages : 611 pages
Book Rating : 4.:/5 (491 download)

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Book Synopsis Experimental Cookery by : Belle Lowe

Download or read book Experimental Cookery written by Belle Lowe and published by . This book was released on 1943 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Chemistry for Cooks

Author : Sandra C. Greer
Publisher : MIT Press
ISBN 13 : 0262544792
Total Pages : 311 pages
Book Rating : 4.2/5 (625 download)

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Book Synopsis Chemistry for Cooks by : Sandra C. Greer

Download or read book Chemistry for Cooks written by Sandra C. Greer and published by MIT Press. This book was released on 2023-01-10 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks. How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook. Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food. Features Perfect for science courses aimed at non–science majors: does not require prior knowledge of chemistry, physics, or biology Equally useful for general readers, home and professional cooks, and culinary students Topics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methods A reference section at the end of each chapter points readers to resources for further study Additional online resources include a solutions manual, a sample syllabus, and PowerPoint slides of all tables and figures

Experimental Cookery

Author : Belle Lowe
Publisher :
ISBN 13 :
Total Pages : 640 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Experimental Cookery by : Belle Lowe

Download or read book Experimental Cookery written by Belle Lowe and published by . This book was released on 1937 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Ferran

Author : Colman Andrews
Publisher : Penguin
ISBN 13 : 1101545941
Total Pages : 338 pages
Book Rating : 4.1/5 (15 download)

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Book Synopsis Ferran by : Colman Andrews

Download or read book Ferran written by Colman Andrews and published by Penguin. This book was released on 2011-11-29 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and more than a few private ones, all over the world. A reservation at his one and only restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yardline tickets to the Super Bowl. In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef's rise from resort-hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." Taking the reader from Adrià's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day creative wonderland of Adrià's restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adrià's extraordinary contributions to the way we eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adrià has profoundly reimagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adrià's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's métier and can inspire and enlighten all of us. Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has changed our world- forever altering our understanding and appreciation of food and cooking. Watch a Video

Journal of Agricultural Research

Author :
Publisher :
ISBN 13 :
Total Pages : 946 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Journal of Agricultural Research by :

Download or read book Journal of Agricultural Research written by and published by . This book was released on 1941 with total page 946 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Technical Bulletin

Author :
Publisher :
ISBN 13 :
Total Pages : 1516 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Technical Bulletin by :

Download or read book Technical Bulletin written by and published by . This book was released on 1940 with total page 1516 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Kitchen as Laboratory

Author : Cesar Vega
Publisher : Columbia University Press
ISBN 13 : 0231153457
Total Pages : 338 pages
Book Rating : 4.2/5 (311 download)

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Book Synopsis The Kitchen as Laboratory by : Cesar Vega

Download or read book The Kitchen as Laboratory written by Cesar Vega and published by Columbia University Press. This book was released on 2013-08-13 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.

Advances in Food Research

Author :
Publisher : Academic Press
ISBN 13 : 0080567533
Total Pages : 451 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Advances in Food Research by :

Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1958-01-01 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research

Handbook on Ingredients for Aquaculture Feeds

Author : J.W. Hertrampf
Publisher : Springer Science & Business Media
ISBN 13 : 9401140189
Total Pages : 617 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Handbook on Ingredients for Aquaculture Feeds by : J.W. Hertrampf

Download or read book Handbook on Ingredients for Aquaculture Feeds written by J.W. Hertrampf and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 617 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current growth in global aquaculture is paralleled by an equally significant increase in companies involved in aquafeed manufacture. Latest information has identified over 1,200 such companies, not including those organizations in production of a variety of other materials, i. e. , vitamins, minerals, and therapeutics, all used in varying degrees in proper feed formulation. Aquaculture industries raising particular economically valued species, i. e. , penaeid shrimps and salmonids, are making major demands on feed ingredients, while relatively new industries, such as til apia farming, portent a significant acceleration in demand for properly formulated aquafeeds by the end of the present decade and into the next century. As requirements for aquafeeds increases, shortages are anticipated in various ingredients, especially widely used proteinaceous resources such as fish meal. A variety of other proteinaceous commodities are being considered as partial or complete replacement for fish meal, especially use of plant protein sources such as soybean meal. In the past five years, vegetable protein meal production has increased 10% while fish meal production has dropped over 50%, since 1989, largely attributed to overfishing and serious decline in wild stock. Throughout fisheries processing industries, traditional concepts as "waste" have given way to more prudent approaches, emphasizing total by-product recovery. Feed costs are a major consideration in aquaculture where in some groups, i. e. , salmonids, high protein-containing feeds using quality fish meal, can account for as much as 40 to 60% of production costs.

Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting

Author : Lucy Maclay Alexander
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting by : Lucy Maclay Alexander

Download or read book Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting written by Lucy Maclay Alexander and published by . This book was released on 1939 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Understanding the Science of Food

Author : Sharon Croxford
Publisher : Routledge
ISBN 13 : 1000248291
Total Pages : 480 pages
Book Rating : 4.0/5 (2 download)

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Book Synopsis Understanding the Science of Food by : Sharon Croxford

Download or read book Understanding the Science of Food written by Sharon Croxford and published by Routledge. This book was released on 2020-07-16 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields. The key processes in food preparation and the chemistry behind them are described in detail, including denaturation and coagulation of proteins, gelatinisation, gelation and retrogradation of starches, thickening and gelling, browning reactions, emulsification, foams and spherification, chemical, mechanical and biological leaveners and fermentation and preservation. The text also describes the science of key cooking techniques, the science of the senses and the experience of food, food regulations and the future of healthy food. The origins of food are explored through a focus on the primary production of key staples and their journey to the table. Tips and advice from leading chefs as well as insights into emerging food science and cutting-edge nutrition research from around the world are included throughout, and reveal both the practical application of food chemistry and the importance of this field. Featuring explanatory diagrams and illustrations throughout, Understanding the Science of Food is destined to become an essential reference for both students and professionals. 'An innovative and informative text that will address the need for a food science text suitable for nutrition and dietetics students in Australia.' - Katherine Hanna, Faculty of Health, Queensland University of Technology. 'A unique and timely text that will be welcomed by students, instructors, and scientists in multiple disciplines. I am thrilled to see such a modern take on the subject, blending the fundamentals of food science and chemistry with the insights and experience of practitioners from the culinary arts.' - Patrick Spicer, lecturer and researcher in food science

Catalog of Copyright Entries. Third Series

Author : Library of Congress. Copyright Office
Publisher :
ISBN 13 :
Total Pages : 922 pages
Book Rating : 4.A/5 ( download)

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Book Synopsis Catalog of Copyright Entries. Third Series by : Library of Congress. Copyright Office

Download or read book Catalog of Copyright Entries. Third Series written by Library of Congress. Copyright Office and published by . This book was released on 1955 with total page 922 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Natural Gums

Author : Shakeel Ahmed
Publisher : Elsevier
ISBN 13 : 0323994695
Total Pages : 729 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Natural Gums by : Shakeel Ahmed

Download or read book Natural Gums written by Shakeel Ahmed and published by Elsevier. This book was released on 2023-07-22 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Gums: Extraction, Properties, and Applications provides thorough, methodical coverage of a range of natural gums. These naturally forming polysaccharides or complex carbohydrates offer advantageous properties and a range of possible applications. The book begins by introducing fundamental knowledge regarding natural gums, including structures and properties, functionalization, gelatin behavior, and characterization techniques. Subsequent sections of the book provide in-depth chapters, each guiding the reader through the extraction, properties and applications of a specific gum type, covering plant-based, animal-based, microbial-based, and marine-based natural gums. Finally, the future potential of natural gums, and their implications in a circular economy approach, are considered. This is an informative resource for researchers and advanced students in bio-based materials, polymer science, chemistry, bioengineering, materials science, and food science, as well as industrial scientists and R&D professionals with an interest in natural gums and bio-based materials for advanced applications. - Explains origin, extraction, processing and structural analysis of natural gums - Offers in-depth information on specific natural gum types, their properties and potential uses - Explores a range of advanced applications across food, biomedicine, pharmaceuticals, and more

Agricultural Library Notes

Author :
Publisher :
ISBN 13 :
Total Pages : 720 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Agricultural Library Notes by :

Download or read book Agricultural Library Notes written by and published by . This book was released on 1937 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bulletin - Texas Agricultural Experiment Station

Author : Texas Agricultural Experiment Station
Publisher :
ISBN 13 :
Total Pages : 1156 pages
Book Rating : 4.:/5 (33 download)

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Book Synopsis Bulletin - Texas Agricultural Experiment Station by : Texas Agricultural Experiment Station

Download or read book Bulletin - Texas Agricultural Experiment Station written by Texas Agricultural Experiment Station and published by . This book was released on 1943 with total page 1156 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Meat Cookery

Author : Dennis Wildberger
Publisher : DocWild Publishing Company
ISBN 13 :
Total Pages : 72 pages
Book Rating : 4./5 ( download)

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Book Synopsis Meat Cookery by : Dennis Wildberger

Download or read book Meat Cookery written by Dennis Wildberger and published by DocWild Publishing Company. This book was released on 2019-04-25 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: Last published in 1950, "Meat Cookery" takes you step-by-step in selecting, storing, preparing and cooking meat. With so many classic recipes, some long forgotten, this book will be your new "old" go-to for supper parties or every night dinner. Charts that highlight specific and standard meat cuts are included. Become a Meat Expert!