(Mobile library) Cooking in Russia - Volume 3: Focus on Food Chemistry
☆ Greg Easter ☆
| #287060 in Books | 2016-07-11 | Original language:English | 9.02 x.66 x5.98l,.95 | File Name: 1934939951 | 292 pages
||6 of 6 people found the following review helpful.| Why Cooking is like landing a Jumbo Jet in the fog.|By Peter Taber|There is a question that has bedeviled home cooks for ages: Why does restaurant food taste so much better than what I make at home?
Is it the ingredients? Years of TV cooking shows have left us with the idea that restaurants have access to a quality of fish, meat, & veg that are just not available
In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations cove...
[PDF.oc12] Cooking in Russia - Volume 3: Focus on Food Chemistry Rating: 3.76 (471 Votes)
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You easily download any file type for your device.Cooking in Russia - Volume 3: Focus on Food Chemistry | Greg Easter. Which are the reasons I like to read books. Great story by a great author.
