by
Coultate, T. P.
Call Number
664.07 COU
Publication Date
2002 1996
Format:
Books
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3.5355
by
Ripe, Cherry.
Call Number
641.3 RIP
Publication Date
1999
Format:
Books
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3.5355
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by
Lockhart, Aileen.
Call Number
664 LOC
Publication Date
1994
Format:
Books
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3.4449
by
Vega, César.
Call Number
664.07 KIT
Publication Date
2012
Format:
Books
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3.2111
by
Eskin, N. A. M.
Call Number
664 ESK
Publication Date
1971
Format:
Books
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3.2111
by
Vaclavik, Vickie.
Call Number
664 VAC
Publication Date
2008
Format:
Books
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2.7127
by
This, Hervé.
Call Number
641.013 THI
Publication Date
2009
Summary
"Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?" "The answer: chemistry and physics. With clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value."--BOOK JACKET.
Format:
Books
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2.5614
by
Rowe, Laura, author.
Call Number
641.3 ROW
Publication Date
2015
Summary
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food a from its origins to its consumption, weird and wonderful traditions, mealtimes and trends as well as startling, challenging and unusual facts.
Format:
Books
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2.2339
by
Chartier, Francois.
Call Number
664.072 CHA
Publication Date
2010
Format:
Books
Relevance:
2.2339
by
Fox, Brian A. (Brian Anthony). Food science, nutrition and health.
Call Number
613.2 LEA
Publication Date
2006
Format:
Books
Relevance:
1.7678
by
Morris, Sallie.
Call Number
641.595 MOR
Publication Date
2000
Format:
Books
Relevance:
1.7678
by
Matz, Samuel A.
Call Number
ARC 664 MAT
Publication Date
1965
Format:
Books
Relevance:
1.7678
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