Science Behind Cooking Book

Science Behind Cooking Book. Unlike other food science books, we make a direct and practical connection between the science and the cooking. If you like alton brown (science brown, as opposed to goofball brown), this is your book.

Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices,. From haute cuisine to the science of soft matter,” but public lectures do not replicate course content. You'll find what you need to know about cowberries and tamarillos, dextrose, suet, and the phenomenon known as chocolate bloom.

Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen.

You'll find what you need to know about cowberries and tamarillos, dextrose, suet, and the phenomenon known as chocolate bloom. You'll find what you need to know about cowberries and tamarillos, dextrose, suet, and the phenomenon known as chocolate bloom. By the editors of america's test kitchen and guy crosby ph.d (author) 4.8 out of 5 stars. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food.