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Index
Cover
Title
Contents
Conversions
Common Ingredients By Volume And Mass
Weight Conversions
Temperature Conversions
Preface by Jeffrey Steingarten
Introduction: A Nerd in the Kitchen
What’s in this Book?
The Keys to Good Kitchen Science
What is Cooking?
Essential Kitchen Gear
The Basic Pantry
1 Eggs, Dairy, and the Science of Breakfast
2 Soups, Stews, and the Science of Stock
3 Steaks, Chops, Chicken, Fish, and the Science of Fast-Cooking Foods
4 Blanching, Searing, Braising, Glazing, Roasting, and the Science of Vegetables
5 Balls, Loaves, Links, Burgers, and the Science of Ground Meat
6 Chickens, Turkeys, Prime Rib, and the Science of Roasts
7 Tomato Sauce, Macaroni, and the Science of Pasta
8 Greens, Emulsions, and the Science of Salads
9 Batter, Breadings, and the Science of Frying
Acknowledgments
Index
Praise for The Food Lab
Copyright
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