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The knowledge -- of science -- will make you a far better and more flexible chef.--Kevin Weeks"Spot-On.com" (10/12/2008) A smorgasbord if fascinating facts, tidbits, recipes and guidance for curious cooks.... It's for everyday cooks like me.--Beth Dooley"Minneapolis-St. Paul StarTribune" (10/29/2008) Science of Good Food excels when it comes to giving readers a clear idea of the science involved in cooking.--John Charles, Scottsdale Public Library"Library Journal" (01/01/2008) Chances are home cooks and professionals alike could learn a new bit of kitchen knowledge from The Science of Good Food. For anyone interested in food, The Science of Good Food is fascinating reading as well as a useful tool. Joachim and Schloss use a dictionary approach for their comprehensive guide to the whys and wherefores of cooking and eating. In succinct articles, they address such cooking processes as roasting. In simple prose, they explain the term, outline what the process does to food, and then delve into how the process actually accomplishes its purposes. Similarly, the authors define a wide range of ingredients, giving brief histories and explaining how each ingredient is used to advantage. Well-organized tables of data help sort out detailed information. Recipes scattered throughout offer ways of actually putting information into practice. Expositions of fundamental chemistry avoid detail and will appeal to those with only rudimentary scientific literacy. Full-color illustrations of such basic topics as knife anatomy contribute to understanding. Sidebars cover minor, yet useful, topics, including cooking potatoes and preventing soggy pastry crusts. Good for basic cookery reference collections. Teens curious about how food gets to the table can turn here for clear answers. [starred review] Other classic culinary reference books such as The Oxford Companion to Food and Larousse Gastronomique include some of the basic facts about the history of different foods and kitchen techniques, but Science of Good Food excels when it comes to giving readers a clear idea of the science involved in cooking. Highly recommended for larger public libraries and academic libraries with culinary arts degree programs.--John Charles, Scottsdale Public Library"Library Journal" (01/01/2008) Foodies interested in learning the science behind cooking will appreciate "The Science of Good Food: The Ultimate Reference Book on How Cooking Works." This encyclopedic volume, organized from A (acid) through W (wine) is a smorgasbord if fascinating facts, tidbits, recipes and guidance for curious cooks. In a rapidly growing subcategory of the cookbook shelves, this tome is distinguished by its depth and breadth of information and its easy-to-read format and casual, yet confident tone. It's for everyday cooks like me who struggle to help their eighth-graders with science homework.--Beth Dooley"Minneapolis-St. Paul StarTribune" (10/29/2008) This is an A to Z reference book that brings the science of food to home cook... Complex subject matters are written in an easy-to-understand style, and there are lots of charts and graphs and some color photos. The book contains more than 100 recipes related to the subject matter.--Kathryn Rem"Register-Mail" (12/21/2008) The Science of Good Food is the ultimate GPS for your kitchen, with delicious recipes designed to teach useful techniques and answer culinary questions.... Bursting with practical tips and their scientific foundations, The Science of Good Food brings the exciting culinary frontier of molecular gastronomy into the home kitchen.--The Things We Get blog"We Taste Cincinnati online" (09/25/2008) These [food science] books are valuable -- I think every cook should have some understanding of the chemistry, physics, and biology of food and cooking.... The knowledge -- of science -- will make you a far better and more flexible chef.--Kevin Weeks"Spot-On.com" (10/12/2008)Reseña del editor:
A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that demonstrate principles, this book is for cooks of all levels.
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