Science and Culinary. Food Physics. From everyday to haute cuisine
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Every time you enter the kitchen to prepare something, you become not just a cook, a professional, or an amateur, but also an experimenter, changing the physicochemical properties of food. After all, all the main processes of culinary food processing, whether boiling, frying, baking, canning, fermenting, and others, have a scientific explanation, and the concept of 'delicious' is not just an expression of emotions, but an evaluation of the balance of the dish and how correctly, skillfully, and carefully its components are processed at the macro and micro levels. And for the most curious practitioners, those who are used to getting to the essence, there is an excellent opportunity to strengthen their theoretical training and make sure that cooking is not just a science, but an exact science. Heating, fermentation, diffusion, phase transformations, emulsification, electrostatics, denaturation, transformations with pH... The second edition of the book by renowned Harvard scientists, who pay attention not only to traditional, mass, but also innovative products and materials present in modern cuisine (foams, emulsions, gels, and others), interestingly and accessible tells about what exactly happens to what you cook in a pot, in a frying pan, in an oven, or in a fermenting vessel.
'In this book, we consider food as a science, but food is also history, culture, diplomacy, national security, and much, much more... Interesting for everyone, not just for those studying exact sciences, this book will help readers establish connections and create a systematic picture of the fascinating world of food.'
Jose Andres, American chef. Winner of the 'Chef of the Year 2009', 'Outstanding Chef' according to the James Beard Foundation, and the 'Man of the Year 2009' award according to GQ magazine.
2nd edition.
'In this book, we consider food as a science, but food is also history, culture, diplomacy, national security, and much, much more... Interesting for everyone, not just for those studying exact sciences, this book will help readers establish connections and create a systematic picture of the fascinating world of food.'
Jose Andres, American chef. Winner of the 'Chef of the Year 2009', 'Outstanding Chef' according to the James Beard Foundation, and the 'Man of the Year 2009' award according to GQ magazine.
2nd edition.
Author:
Author:Brenner M., Sorensen P., Waitz D.
Cover:
Cover:hardcover
Category:
- Category:Cookbooks, Food & Wine
- Category:Science & Math
Publication language:
Publication Language:Russian
Paper:
Paper:offset
Dimensions:
Dimensions:26x20.5x1.6 cm
Series:
Series:Haute Cuisine
Age restrictions:
Age restrictions:16+
Product type:
Product type:partial varnish
ISBN:
ISBN:978-5-389-23959-3
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