Título:
Cook's science : how to unlock flavor in 50 of our favorite ingredients / the editors at America's Test Kitchen and Guy Crosby, PhD.
ISBN:
9781940352459
Información de publicación:
Brookline, Massachusetts : America's Test Kitchen, [2016]
Descripción física:
xvii, 486 pages : illustrations (some color) ; 27 cm
Contenido:
Short loin -- Flank -- Pork loin -- Pork shoulder -- Pork belly -- Chicken breasts -- Chicken wings -- Lamb -- White fish -- Salmon -- Shrimp -- Scallops -- Lobster -- Tofu -- Eggs -- Cream -- Butter -- Yogurt -- Goat cheese -- Parmesan -- Green beans -- Sweet potatoes -- Cauliflower -- Mushrooms -- Kale -- Cabbage -- Tomatoes -- Garlic -- Onions -- Ginger -- Dried chiles -- Apples -- Strawberries -- Oranges -- Coconut -- Pasta -- Whole-wheat flour -- Brown rice -- Cornmeal -- Oats -- Quinoa -- Cannellini beans -- Lentils -- Olive oil -- Stock -- Red wine -- Honey -- Balsamic vinegar -- Bittersweet chocolate -- Almonds -- Stocking your pantry.
Síntesis:
This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works.--Publisher's description.
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Autor añadido:
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DAK_OCLC_NUMBER:
ocn945483081
Disponibilidad:
Lakeville - Heritage~1
Burnsville - Burnhaven~1
Eagan - Wescott~1
