Book
Easy culinary science for better cooking : recipes for everyday meals made easier, faster and more delicious / Jessica Gavin.
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 All Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.5 Gav | 31681010102341 | NONFICPBK | Available | - |
