| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2022.1 | Nasty Complex Physical/Organic Chemistry | TLE::DANIELS | Brad Daniels, VAX C RTL whipping boy | Tue Oct 03 1989 20:38 | 16 |
| Good luck... I would be very surprised if there is such a book.
I remember reading an article in Scientific American a few years back on the
physics and chemistry of sauce bearnaise... It was five or six pages of
watered-down chemistry which was still very hard to follow. It basically
described how the texture of the sauce works and what happens when it gets
lumpy.
Other aspects of cooking are doubtless equally complex, and probably not
widely researched. If a book on the subject does exist, it is unlikely to be
written for the lay-person.
I could, of course, be completely wrong about that... If so, I'd love to see
the book.
- Brad
|
| 2022.2 | Try "Kitchen Science" | CSC32::KACHELMYER | Dave Kachelmyer | Tue Oct 03 1989 21:34 | 10 |
| How about:
Kitchen Science; A compendium of essential information for every cook.
By Howard Hillman.
Practical scientific prinicples, plainly stated, which take the mystery
out fo cooking and free you to adopt or improvise successfully.
Publiched by Houghton Mifflin Company
|
| 2022.3 | Cookbook Sleuth Reveals All | WAV12::STEINHART | | Tue Oct 03 1989 22:48 | 17 |
| I have a fun paperback called The Cookbook Decoder. May be out
of print. Wherein a professor of chemistry elucidates certain
mysteries of the kitchen. By Arthur E. Grosser, Warner Books. 1981.
To wit, why use lemon juice on fish? The acid neutralizes the
odiferous enzymes. Though most people apply after cooking, did
you know that its much more effective prior to cooking. I squeeze
it on fish, THEN put butter on top. Result - no fish odor!
Or, why add acid (eg lemon juice or vinegar) to red cabbage or beetst
to protect their color? The anthocyanin dye is stablized.
Well, I could go on, but the book is chock-full of nifty "auto
demonstrations", illustrative recipes, scientific explanations,
and cute cartoons. All understandable by the layper
|
| 2022.4 | TJoC | BANZAI::FISHER | Twice a BMB Finisher | Wed Oct 04 1989 06:20 | 5 |
| THE JOY OF COOKING has many pages on the differences between many
similarly named items, such as heavy cream, light cream, and whipping cream
or condensed milk vs evaporated milk.
ed
|
| 2022.5 | Culinary Craft | SSGBPM::COMISKEY | | Wed Oct 04 1989 15:17 | 11 |
| I have The Culinary Craft, which was published about six years ago
by Yankee Books (not sure whether it's still in print). The first
half of the book is an encyclopedia of cooking terms, methods, and
so on. It explains things like why cream whips, emulsions, thickeners,
etc. The second half has recipes that use a lot of the things
discussed in the first half.
It's not too heavy on the science and makes interesting reading.
Kate
|
| 2022.6 | I hate it when people enter notes like this... | CSOA1::WIEGMANN | | Thu Oct 05 1989 18:12 | 10 |
| I have a book entitled "On Food and Cooking; the Science and Lore
of the Kitchen" by Harold (Somebody) - I think it is what you are
looking for - lots of chemistry and analyses, no recipes.
Jessica's Biscuit carries it, and I have recently seen it in
bookstores - interesting reading. There's a note elsewhere in this
file about readers' favorite cookbooks, and I know the guy's name
is in there. Seems to me it starts with an "L."
Terry
|
| 2022.7 | The author is .... | MRBOOK::JOHNSON | | Fri Oct 06 1989 15:21 | 2 |
| "On Food and Cooking" is by Harold McGee. Publisher is Charles
Scribner & Sons, New York.
|