The Science of Good Food - by David Joachim & Andrew Schloss & A Handel (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>A comprehensive A-Z encyclopedic reference with more than 1,800 entries provides 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.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p> <i>The science of cooking is the most fascinating and influential development in cuisine.</i> </p><p> Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. </p><p> This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. </p><p> Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. </p><p> More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. </p><p> <b>The Science of Good Food</b> provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative. </p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>[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.-- (01/01/2008)<br><br>Chances are home cooks and professionals alike could learn a new bit of kitchen knowledge from The Science of Good Food.--Times Herald-Record (11/23/2008)<br><br>Foodies interested in learning the science behind cooking will appreciate "The Science of Good Food: The Ultimate Reference Book on How Cooking Works."--Observer-Reporter (Pittsburgh) (11/30/2008)<br><br>For anyone interested in food, The Science of Good Food is fascinating reading as well as a useful tool.--The Pueblo Chieftain (11/19/2008)<br><br>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.-- (11/15/2008)<br><br>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.-- (09/25/2008)<br><br>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.-- (10/12/2008)<br><br>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.-- (10/29/2008)<br><br>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.-- (12/21/2008)<br><p/><br></br><p><b> About the Author </b></p></br></br><p> <b>David Joachim</b> has written, edited or collaborated on more than 25 cookbooks. His book <i>The Food Substitutions Bible</i> was an International Association of Culinary Professionals (IACP) award winner. He lives in Philadelphia. </p><p> <b>Andrew Schloss</b> is a writer, teacher and food industry professional. The author of 11 cookbooks, including <i>2500 Recipes</i>, and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). He lives in Philadelphia. </p>
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