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Pinch of Culinary Science : Boiling an Egg Inside Out and Other Kitchen Tales...
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- Buy it nowPinch of Culinary Science : Boiling an Egg Inside Out and Other Kitchen Tales...
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Located in: Jessup, Maryland, United States
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eBay item number:364848075320
Item specifics
- Condition
- Book Title
- Pinch of Culinary Science : Boiling an Egg Inside Out and Other K
- ISBN
- 9781138611306
- Subject Area
- Technology & Engineering, Cooking, Social Science
- Publication Name
- Pinch of Culinary Science : Boiling an Egg inside Out and Other Kitchen Tales
- Publisher
- CRC Press LLC
- Item Length
- 9.3 in
- Subject
- Food Science, General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
- Publication Year
- 2019
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 0.7 in
- Item Weight
- 20.4 Oz
- Item Width
- 7.1 in
- Number of Pages
- 235 Pages
About this product
Product Information
Using popular cooking myths as a springboard, this book discusses these riddles, interweaving a scientific rationale for the phenomena with a culinary or craftsman explanation. This book covers not only science (physics, chemistry, biology) but also cultural aspects (tradition, history, emotion), of what food/cooking is all about.
Product Identifiers
Publisher
CRC Press LLC
ISBN-10
1138611301
ISBN-13
9781138611306
eBay Product ID (ePID)
28038432154
Product Key Features
Number of Pages
235 Pages
Language
English
Publication Name
Pinch of Culinary Science : Boiling an Egg inside Out and Other Kitchen Tales
Publication Year
2019
Subject
Food Science, General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Type
Textbook
Subject Area
Technology & Engineering, Cooking, Social Science
Format
Hardcover
Dimensions
Item Height
0.7 in
Item Weight
20.4 Oz
Item Length
9.3 in
Item Width
7.1 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2018-051394
Illustrated
Yes
Lc Classification Number
Tx652.H6477 2019
Table of Content
The real thing? Chemistry and psychology of an apple pie. Boiling an egg inside out. Cooking mussels with acid or not. Sausage engineering. Mustard - fiercely yours. The potatoes that refused to become tender. Gravlax and salt - can salt climb upwards? The physics of cooking (I): Heat - on heat when cooking. The physics of cooking (II): Heat in the skillet. The physics of cooking (III): Tempering the meat. The physics of cooking (IV): Cooking pits. Wine in cooking (I): White. Wine in cooking (II): Red. The role of salt when cooking pasta. How do we taste food? What is "good tasting food"'. Salt and flavours. Claim: "You should be very careful in handling the cake hot out from the oven as it will collapse easily." The porridge feud - who was right in 1860s Norway. Doing the dishes.
Copyright Date
2019
Item description from the seller
Business seller information
Expert Trading Limited
John Boyer
9220 Rumsey Rd
Ste 101
21045-1956 Columbia, MD
United States
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Seller assumes all responsibility for this listing.
eBay item number:364848075320
Postage and packaging
Item location:
Jessup, Maryland, United States
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