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Easy culinary science for better cooking : recipes for everyday meals made easier, faster and more delicious Cover Image Book Book

Easy culinary science for better cooking : recipes for everyday meals made easier, faster and more delicious / Jessica Gavin.

Gavin, Jessica, (author.).

Summary:

Simple science is all that's required for transforming dinner from a good dish and making it a great dish. Jessica Gavin, culinary scientist, teaches recipes that help make meals that are better, faster and more delicious any night of the week. This practical and unique cookbook will help take your cooking to the next level by uncovering the science behind cooking great food. Recipes will be infused with Jessica's food science knowledge, and categories include 15-minute recipes, recipes by technique/device (slow cooker, pressure cooker), baking and more.

Record details

  • ISBN: 9781624144844 (paperback)
  • Physical Description: 223 pages : colour illustrations ; 23 cm
  • Publisher: Salem, MA : Page Street Publishing Co., 2018.

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
Introduction -- What is culinary science? -- Dry-heat cooking -- Moist-heat cooking -- Braising & stewing -- Slow cooking -- Emulsification & thickening -- Chemical leavening -- Yeast leavening.

Search for related items by subject

Subject: Cooking.
Quick and easy cooking.
Genre: Cookbooks.

Available copies

  • 1 of 1 copy available at Tsuga Consortium.

Holds

  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Stroud Branch 641.5 Gav 31681010102341 NONFICPBK Available -
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  • McMillan Palgrave

    Use Simple Science To Transform Good Dishes Into Great Dishes


    Take the guesswork and mystery out of cooking and become an improved chef with Easy Culinary Science for Better Cooking.


    In this book, the practical science behind great food is broken down in an accessible, digestible way without overwhelming even the greenest of cooks. Jessica Gavin’s approachable recipes seamlessly blend together food science and culinary arts, to maximize flavor potential.


    Jessica will expand your skill set and confidence in the kitchen, all while creating tasty culinary masterpieces. Learn the science behind how things work, how foods interact from a cooking or baking perspective and how to make flavorful, flawless meals consistently. Whether it’s mastering a perfect Pan-Seared Ribeye with Miso Butter or Scallops with Garlic Sauce, accomplishing impeccable Eggs Benedict and Mushroom Risotto, or whipping up a sensational Blender Hollandaise Sauce, this book has it all.


    Elevate your favorite recipes to make them phenomenal, faster and more delicious, any night of the week

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