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Author
Publisher
DK, Penguin Random House
Pub. Date
2019.
Language
Español
Appears on list
Description
¡Utiliza la ciencia y cocina como un chef! Descubre que no hace falta marinar la carne toda la noche, que tener en remojo las especias las hace más aromáticas, qye los frutas secos se tuestan mejor en el microondas y que la sal te ayuda a lograr huevos escalfados perfactos. Lleva tu afición a un nível superior y dale un giro a tu forma de cocinar.
2) The flavor matrix: the art and science of pairing common ingredients to create extraordinary dishes
Author
Publisher
Houghton Mifflin Harcourt
Pub. Date
2018.
Language
English
Description
A celebrity chef and instructor at a top culinary school presents an ingredient-pairing guide that shows how science can unlock unheard-of possibilities for combining foods into such inventive dishes as Chicken and Mushroom Burgers With Strawberry "Ketchup" and Sesame Seed and Avocado Salad With Fig Vinegar.
Author
Publisher
Bloomsbury Publishing
Pub. Date
2023.
Language
English
Description
"The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she...
Author
Language
English
Appears on these lists
Formats
Description
Focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that, often, conventional methods don't work that well, and home cooks can achieve far better results using new -- but simple -- techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how...
Author
Publisher
W.W. Norton & Company
Pub. Date
[2020]
Language
English
Description
"Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sorensen, and David Weitz bring...
Publisher
U.S. Dept. of Agriculture, Center for Nutrition Policy and Promotion
Pub. Date
[May 2000]
Language
English
Description
Created by the United States Department of Agriculture's Center for Nutrition Policy and Promotion, this Web site is an online version of Recipes and tips for healthy, thrifty meals. See why this book is more than a cookbook because it provides basic cooking and food safety guidance, while everything presented conforms to the recommendations in the USDA food guide pyramid.
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