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The Science of the Oven
Language: en
Pages: 218
Authors: Hervé This
Categories: Food
Type: BOOK - Published: 2009 - Publisher: Columbia University Press

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Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, s
The Oven
Language: en
Pages: 0
Authors: Sophie Goldstein
Categories: Comics & Graphic Novels
Type: BOOK - Published: 2015 - Publisher:

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"This book contains mature content"--Page 4 of cover.
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: en
Pages: 376
Authors: Michael Brenner
Categories: Science
Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company

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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Something from the Oven
Language: en
Pages: 337
Authors: Laura Shapiro
Categories: Cooking
Type: BOOK - Published: 2005-03-29 - Publisher: Penguin

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Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history a
A Bun in the Oven
Language: en
Pages: 261
Authors: Barbara Katz Rothman
Categories: Social Science
Type: BOOK - Published: 2016-03-22 - Publisher: NYU Press

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There are people dedicated to improving the way we eat, and people dedicated to improving the way we give birth. This title compares these two social movements