A Pinch of Culinary Science by Anu Inkeri Hopia -- Read -- Imperial Library of Trantor

Index

Cover Half Title Title Page Copyright Page Table of Contents Preface Acknowledgments 1 The real thing? - The chemistry and psychology of an apple pie 2 Boiling an egg from the inside out 3 In the beginning there was an egg 4 Mussels on acid 5 Sausage engineering 6 Mustard, fiercely yours 7 The potatoes that refused to become tender 8 Gravlax and a pinch of salt chemistry 9 The art of heating 10 Cold skillet - juicy fish 11 Tempering the meat before cooking, …or maybe not 12 Cooking pits - prehistoric cooking meets science 13 White wine in cooking should always be dry, right? 14 Taking stock of broth 15 Salt shapes the pasta 16 You can see it, hear it, taste it, and feel it - what is it? It is the taste of food! 17 Can you cut down on the salt without affecting the taste? 18 Physics takes the cake 19 The great Norwegian porridge feud 20 The inevitable dishes Glossary Bibliography Index

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