000			01877cam a22003138i 4500
001			833486
005			20230423160557.0
007			tz
008			181102s2019 flu b 000 0 eng
020			_a9781138611306 (hardback : alk. paper)
049			_aPIMLIB
050	0	0	_aTX652 _b.H792P
100	1		_aHopia, Anu Inkeri, _964044
245	1	2	_aA pinch of culinary science : _bboiling an egg inside out and other kitchen tales / _cAnu Inkeri Hopia, Erik Cyrus Fooladi.
260			_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c2019. _943351
300			_axii, 249 p. : _bill. col.
449			_aNew Arrivals Nov 2020
504			_aIncludes bibliographical references.
505	0		_aThe real thing? : the chemistry and psychology of an apple pie -- Boiling an egg from the inside out -- In the beginning there was an egg -- Mussels on acid -- Sausage engineering -- Mustard, fiercely yours -- The potatoes that refused to become tender -- Gravlax and a pinch of salt chemistry -- The art of heating -- Cold skillet : juicy fish -- Tempering the meat before cooking, ...or maybe not -- Cooking pits : prehistoric cooking meets science -- White wine in cooking should always be dry, right? -- Taking stock of broth -- Salt shapes the pasta -- You can see it, hear it, taste it and feel it : what is it? it is the taste of food! -- Can you cut down on the salt without affecting the taste? -- Physics takes the cake -- The great norwegian porridge feud -- The inevitable dishes -- Glossary.
520			_aVarious food and cooking myths, with a culinary explanation, and including in-chapter recipes.
650		0	_aCooking _936639
650		0	_aFood habits _917915
700	1		_aFooladi, Erik Cyrus, _eauthor. _964045
942			_cBK
942			_aหนังสือภาษาอังกฤษ
988			_c833486
998			_asiriporn
999			_c833486 _d833486