Pulse en una miniatura para ir a Google Books.
Cargando... Ingredient: Unveiling the Essential Elements of Foodpor Ali Bouzari
Ninguno Cargando...
Inscríbete en LibraryThing para averiguar si este libro te gustará. Actualmente no hay Conversaciones sobre este libro. Note: I accessed a digital review copy of this book through Edelweiss. This is truly a book like no other. I picked it up from the library after it featured on Wired and I'm now contemplating adding it to my collection as a reference. It's not as detailed as other food science books (think The Food Lab) and there are no recipes, instead it's intended as a practical guide for recipe development. For example: I want to thicken this sauce without compromising on flavour, what are my options?
Bouzari's book Ingredient, is not a cookbook - there are no recipes - it can be defined as a manual on how food works. Every aspect of each component is studied and explained. It truly is a valuable tool in any cook's arsenal - just as learning everything we can about spices and herbs and their uses, understanding how each building block brings a meal together is essential to furthering our culinary education. Ali Bouzari’s new book breaks cooking down into eight “building blocks,” or what he calls the capital-I Ingredients that give the book its name: water, sugars, carbohydrates, lipids, proteins, minerals, gases, and heat. Does that list make you interested and afraid all at once? Fear not. Ingredient is so chock full of fun illustrations like gummy bears and robotic, axe-wielding enzymes, that it’s easy to mistake the book for hardcover manga. In fact, it goes down easy enough that it may earn the go-to slot on your bedside table. For chefs who are trying to grasp what goes on during cooking at the molecular level, it provides an entry point for further exploration. For those already wrist-deep in hydrocolloids and conversant with sous vide, it offers a new, playful way of thinking about food. Premios
"Ingredient isnt a book of recipes, nor is it a definitive treatise on the science of the kitchen. Its an illustrated guide to visualizing and controlling foods invisible moving parts, regardless of your skill level or how you like to cook. Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients." -- No se han encontrado descripciones de biblioteca. |
Debates activosNinguno
Google Books — Cargando... GénerosSistema Decimal Melvil (DDC)641.3Technology Home and family management Food And Drink FoodClasificación de la Biblioteca del CongresoValoraciónPromedio:
¿Eres tú?Conviértete en un Autor de LibraryThing. |