書籍詳細

書籍詳細




洋書

料理の科学を一つまみ

A Pinch of Culinary Science : Boiling an Egg inside Out and Other Kitchen Tales

Hopia, Anu   Fooladi, Erik

CRC Pr I LLC 2019/06
249 p. 40 illus. 24 cm   
装丁: Hrd    装丁について
テキストの言語: ENG    出版国: GB
ISBN: 9781138611306
KCN: 1033565865
紀伊國屋書店 選定タイトル
標準価格:¥9,977(本体 ¥9,070)   
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納期について
DDC: 394.12
KDC: G360 食品科学一般
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Annotation

This book covers not only science (physics, chemistry, biology) but also cultural aspects (tradition, history, emotion), of what food/cooking is all about.

Full Description

Various food and cooking myths, with a culinary explanation, and including in-chapter recipes.
Detailed information

Table of Contents

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.