Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Experimental Cookery From The Chemical And Physical Standpoint full books in PDF, epub, and Kindle. Read online Experimental Cookery From The Chemical And Physical Standpoint ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author : Belle Lowe
Publisher :
ISBN 13 : 9780471549451
Total Pages : 0 pages
Book Rating : 4.5/5 (494 download)
Download or read book Experimental Cookery written by Belle Lowe and published by . This book was released on 1955 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Belle Lowe
Publisher : Hardpress Publishing
ISBN 13 : 9781290800303
Total Pages : 626 pages
Book Rating : 4.8/5 (3 download)
Download or read book Experimental Cookery, from the Chemical and Physical Standpoint written by Belle Lowe and published by Hardpress Publishing. This book was released on 2012-08 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author : Belle Lowe
Publisher :
ISBN 13 :
Total Pages : 611 pages
Book Rating : 4.:/5 (288 download)
Download or read book Experimental Cookery from the Chemical and Physical Standpoint 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:
Author : Belle Lowe
Publisher :
ISBN 13 :
Total Pages : 611 pages
Book Rating : 4.:/5 (395 download)
Download or read book Experimental Cookery from the Chemical and Physical Stand Point written by Belle Lowe and published by . This book was released on 1952 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Mason Sutton & Skylar Barr
Publisher : Scientific e-Resources
ISBN 13 : 1839472553
Total Pages : 336 pages
Book Rating : 4.8/5 (394 download)
Download or read book Food Biotechnology written by Mason Sutton & Skylar Barr and published by Scientific e-Resources. This book was released on 2018-11-02 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology has a long history of use in food production and processing. For ten thousand years fermentation, a form of biotechnology, has been used to produce wine, beer and bread. Selective breeding of animals such as horses and dogs has been going on for centuries. Selective breeding of essential foods such as rice, corn and wheat have created thousands of local varieties with improved yield compared to their wild ancestors. Wheat that is best for bread is different from wheat that is best for pasta. This was accomplished through conventional breeding over many years using traditional methods. However, such methods were often unpredictable and inefficient, resulting in undesirable traits passed along with desirable ones. Today, through newer biotechnology and genetic engineering, scientists use techniques such as recombinant DNA (rDNA). Scientists, by using rDNA, can move one gene, the inherited instruction for specific traits, from one organism to another and omit the undesirable traits. This enables food producers to obtain animal and crop improvements in a much more precise, controlled and predictable manner. The book presents a thorough and accessible account of modern food biotechnology and will make an ideal course book. It is useful not only to the undergraduate and postgraduate students but also to the researchers involved in the biological sciences, biotechnology, and food science and technology.
Author :
Publisher : Academic Press
ISBN 13 : 9780080567532
Total Pages : 436 pages
Book Rating : 4.5/5 (675 download)
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 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Author : Lucy Maclay Alexander
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.:/5 (31 download)
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:
Author : Sandra C. Greer
Publisher : MIT Press
ISBN 13 : 0262544792
Total Pages : 311 pages
Book Rating : 4.2/5 (625 download)
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
Author : Edith Holloway Nason
Publisher :
ISBN 13 :
Total Pages : 336 pages
Book Rating : 4.:/5 (89 download)
Download or read book Introduction to Experimental Cookery written by Edith Holloway Nason and published by . This book was released on 1939 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Colman Andrews
Publisher : Penguin
ISBN 13 : 1101545941
Total Pages : 338 pages
Book Rating : 4.1/5 (15 download)
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
Author : Charles A. Fort
Publisher :
ISBN 13 :
Total Pages : 1506 pages
Book Rating : 4.3/5 (243 download)
Download or read book A Land Program for Forest County, Wisconsin written by Charles A. Fort and published by . This book was released on 1940 with total page 1506 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1516 pages
Book Rating : 4.:/5 (319 download)
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:
Author : Sharon Croxford
Publisher : Routledge
ISBN 13 : 1000252132
Total Pages : 424 pages
Book Rating : 4.0/5 (2 download)
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 424 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
Author :
Publisher :
ISBN 13 :
Total Pages : 1354 pages
Book Rating : 4.E/5 ( download)
Download or read book Cornell Experiment Station Bulletins in Home Economics 1928- written by and published by . This book was released on 1928 with total page 1354 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Amos Nussinovitch
Publisher : CRC Press
ISBN 13 : 1420052241
Total Pages : 430 pages
Book Rating : 4.4/5 (2 download)
Download or read book Plant Gum Exudates of the World written by Amos Nussinovitch and published by CRC Press. This book was released on 2009-12-21 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications. They possess excellent thickening, binding, emulsifying, suspension, and viscosity properties. The first comprehensive reference produced on gums in 60 years, this work is organized by taxonomy. Each entry contains the botanical name and synonyms of the tree from which it is exuded, common names, geographic distribution, chemical characteristics and structural features, physical properties, and industrial and food applications. The uses of other parts of the trees from which the gums originate are also detailed. Entries are illustrated with color photos and line drawings.
Author : Aki Kamozawa
Publisher : Clarkson Potter
ISBN 13 : 030771974X
Total Pages : 322 pages
Book Rating : 4.3/5 (77 download)
Download or read book Ideas in Food written by Aki Kamozawa and published by Clarkson Potter. This book was released on 2010-12-28 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
Author : Library of Congress. Copyright Office
Publisher :
ISBN 13 :
Total Pages : 922 pages
Book Rating : 4.A/5 ( download)
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:
