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[ 洋図書 ] The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen /

the editors at America's Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne. -- America's Test Kitchen, -- [2012], --

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中央 書庫 一般洋図書 F/498.5/S41/S 7114304818 Digital BookShelf
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ISBN 1933615982
ISBN13桁 9781933615981
テキストの言語 英語                  
分類：NDC10版 498.53
本タイトル The science of good cooking :
タイトル関連情報 master 50 simple concepts to enjoy a lifetime of success in the kitchen /
著者名 the editors at America's Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne.
その他のタイトル Cook's illustrated : the science of good cooking
出版地・頒布地 Brookline, Massachusetts :
出版者・頒布者名 America's Test Kitchen,
出版年・頒布年 [2012],
数量 xvii, 486 pages :
他の形態的事項 illustrations (some color) ;
大きさ 27 cm
一般注記 Spine title: Cook's illustrated : the science of good cooking
書誌注記 Includes bibliographical references (pages 451-453) and index.
内容注記 Preface by Christopher Kimball -- Welcome to America's Test Kitchen -- Recipes -- Introduction -- The science of measuring -- The science of time and temperature -- The science of heat and cold -- The science of the senses -- The science of tools and ingredients -- Concept 1. Gentle heat prevents overcooking -- Concept 2. High heat develops flavor -- Concept 3. Resting meat maximizes juiciness -- Concept 4. Hot food keeps cooking -- Concept 5. Some proteins are best cooked twice -- Concept 6. Slow heating makes meat tender -- Concept 7. Cook tough cuts beyond well-done -- Concept 8. Tough cuts like a covered pot -- Concept 9. A covered pot doesn't need liquid -- Concept 10. Bones add flavor, fat, and juiciness -- Concept 11. Brining maximizes juiciness in lean meats -- Concept 12. Salt makes meat juicy and skin crisp -- Concept 13. Salty marinades work best -- Concept 14. Grind meat at home for tender burgers -- Concept 15. A panade keeps ground meat tender -- Concept 16. Create layers for a breading that sticks -- Concept 17. Good frying is all about oil temperature -- Concept 18. Fat makes eggs tender -- Concept 19. Gentle heat guarantees smooth custards -- Concept 20. Starch keeps eggs from curdling -- Concept 21. Whipped egg whites need stabilizers -- Concept 22. Starch helps cheese melt nicely -- Concept 23. Salting vegetables removes liquid -- Concept 24. Green vegetables like it hot -- then cold -- Concept 25. All potatoes are not created equal -- Concept 26. Potato starches can be controlled -- Concept 27. Precooking makes vegetables firmer -- Concept 28. Don't soak beans -- brine 'em -- Concept 29. Baking soda makes beans and grains soft -- Concept 30. Rinsing (not soaking) makes rice fluffy -- Concept 31. Slicing changes garlic and onion flavor -- Concept 32. Chile heat resides in pith and seeds -- Concept 33. Bloom spices to boost their flavor -- Concept 34. Not all herbs are for cooking -- Concept 35. Glutamates, nucleotides add meaty flavor -- Concept 36. Emulsifiers make smooth sauces -- Concept 37. Speed evaporation when cooking wine -- Concept 38. More water makes chewier bread -- Concept 39. Rest dough to trim kneading time -- Concept 40. Time builds flavor in bread -- Concept 41. Gentle folding stops tough quick breads -- Concept 42. Two leaveners are often better than one -- Concept 43. Layers of butter makes flaky pastry -- Concept 44. Vodka makes pie dough easy -- Concept 45. Less protein makes tender cakes, cookies -- Concept 46. Creaming butter helps cakes rise -- Concept 47. Reverse cream for delicate cakes -- Concept 48. Sugar changes texture (and sweetness) -- Concept 49. Sugar and time makes fruit juicer -- Concept 50. Cocoa powder delivers big flavor -- Equipping your kitchen -- Cookware materials -- What about nonstick pans? -- Knife basics -- Emergency ingredient substitutions -- Food safety -- Conversions and equivalents.
要約、抄録、注釈等 In this radical new approach to home cooking, science is used to explain what goes on in the kitchen. Unlike other food science books, this is a direct and practical connection between the science and the cooking divided into 50 core principles.
著者標目 Crosby, Guy.
Newhouse, Michael.
Burgoyne, John (Illustrator)
団体名(副出標目) America's Test Kitchen (Firm)
一般件名 Cooking.
Food.
資料情報1 『The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen /』　the editors at America's Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne.　America's Test Kitchen,　[2012], （所蔵館：中央　 請求記号：F/498.5/S41/S　 資料コード：7114304818）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352049601

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