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The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen

The science of good cooking : master 50 simple concepts to enjoy a lifetime of success in the kitchen (1회 대출)

자료유형
단행본
개인저자
Crosby, Guy. Newhouse, Michael. Burgoyne, John.
단체저자명
America's Test Kitchen (Firm).
서명 / 저자사항
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.
발행사항
Brookline, Massachusetts :   America's Test Kitchen,   c2012.  
형태사항
xvii, 486 p. : ill. (some col.) ; 28 cm.
ISBN
9781933615981
서지주기
Includes bibliographical references and index.
일반주제명
Cooking. Food. Chemistry, Technical.
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008 190717s2012 maua b 001 0 eng d
010 ▼a 2012012807
020 ▼a 9781933615981
035 ▼a (KERIS)REF000016809611
040 ▼a DLC ▼c DLC ▼d DLC ▼d 211009
050 0 0 ▼a TX651 ▼b .S375 2012
082 0 0 ▼a 641.3 ▼2 23
084 ▼a 641.3 ▼2 DDCK
090 ▼a 641.3 ▼b S416
245 0 4 ▼a The science of good cooking : ▼b master 50 simple concepts to enjoy a lifetime of success in the kitchen / ▼c the editors at America's Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne.
246 1 8 ▼a Cook's illustrated the science of good cooking
260 ▼a Brookline, Massachusetts : ▼b America's Test Kitchen, ▼c c2012.
300 ▼a xvii, 486 p. : ▼b ill. (some col.) ; ▼c 28 cm.
504 ▼a Includes bibliographical references and index.
650 0 ▼a Cooking.
650 0 ▼a Food.
650 0 ▼a Chemistry, Technical.
700 1 ▼a Crosby, Guy.
700 1 ▼a Newhouse, Michael.
700 1 ▼a Burgoyne, John.
710 2 ▼a America's Test Kitchen (Firm).
945 ▼a KLPA

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 641.3 S416 등록번호 121249612 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차

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.

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