Cooking and Science
 |
Description
Book Introduction
We introduce the authors, who are Harvard professors, and the people who formed the core of this book.
Ferran Adria, the legendary chef who first introduced molecular gastronomy concepts to his cuisine.
Jose Andrés, chef named one of Time magazine's 100 most influential people in the world in 2012 and 2018
Harold McGee, culinary scientist known for his book Food and Cooking
Harvard's most popular liberal arts course, SCIENCE AND COOKING! Top chefs and scientists come together to explain science through cooking, and science through cooking.
You can learn the basic science behind how “recipes” work by exploring recipes from top chefs.
You will be able to improve or create the recipe as you see fit.
That's what modern chefs do.
Now let’s learn “science”.
List of chefs who provided recipes
Ferran Adria, Jose Andres, Harold McGee, Christina Tosi, Nathan Myhrvold, Joan Roca, Jordi Roca, Daniel Humm, Joanne Chang, Wylie Dufresne, Margarita Fores, Virgilio Martinez, Nandu Jubany, Dominique Crenn, Enric Rovira, Corey Lee, Carme Ruscalleda, Bill Yosses, Dave Arnold, and Mugaritz.
Ferran Adria, the legendary chef who first introduced molecular gastronomy concepts to his cuisine.
Jose Andrés, chef named one of Time magazine's 100 most influential people in the world in 2012 and 2018
Harold McGee, culinary scientist known for his book Food and Cooking
Harvard's most popular liberal arts course, SCIENCE AND COOKING! Top chefs and scientists come together to explain science through cooking, and science through cooking.
You can learn the basic science behind how “recipes” work by exploring recipes from top chefs.
You will be able to improve or create the recipe as you see fit.
That's what modern chefs do.
Now let’s learn “science”.
List of chefs who provided recipes
Ferran Adria, Jose Andres, Harold McGee, Christina Tosi, Nathan Myhrvold, Joan Roca, Jordi Roca, Daniel Humm, Joanne Chang, Wylie Dufresne, Margarita Fores, Virgilio Martinez, Nandu Jubany, Dominique Crenn, Enric Rovira, Corey Lee, Carme Ruscalleda, Bill Yosses, Dave Arnold, and Mugaritz.
- You can preview some of the book's contents.
Preview
index
Ferran Adria's recommendation
A recommendation from Jose Andrés
CHAPTER 1 RECIPES
SIDEBAR 1 Christina Tosi's Chocolate Chip Cookies
Recipe Deconstruction
Texture molecules
taste molecules
SIDEBAR 2 Peppermint Candy
SIDEBAR 3 Balanced Flavor: Sugar
Where are flavor molecules made?
Taste and acidity
SIDEBAR 4 pH
SIDEBAR 5 Daniel Humm's Duck Sauce
A mix of textures and flavors
Calculating the number of molecules in a cookie's texture
SIDEBAR 6 Inaccurate volume measurement
Mix the ingredients for the cookies
SIDEBAR 7 Jordi Rocca's Magdalena de Proust
CHAPTER 2 Columns
SIDEBAR 1 Oven Calibration
SIDEBAR 2 Temperature, Heat, Calories
Phase transition
water
SIDEBAR 3 Joanne Chang's Almond Praline
SIDEBAR 4 Caramelization Reaction
enter
Increase pressure
SIDEBAR 5 Nathan Myhrvold's Caramelized Carrot Soup
SIDEBAR 6 Maillard reaction
Lowering the pressure
SIDEBAR 7 Jordi Roca's Nuvol de Limona
province
SIDEBAR 8 Fat Structure (Unsaturated and Saturated)
SIDEBAR 9 Chocolate
SIDEBAR 10 Enric Rovira's Chocolate Egg
Ice cream and freezing point depression
SIDEBAR 11 Ice Cream
Protein heating
Egg dishes
SIDEBAR 12 Enjoy Sous Vide Eggs at Home
Protein unfolding and gelation
Pasta dishes
CHAPTER 3 Charge, pH, and Enzymes
SIDEBAR 1 Okori Lee's Millennium-Aged Quail Eggs and Pickled Ginger
Lutefisk
SIDEBAR 2 Lutefisk
ceviche
SIDEBAR 3 Ceviche
SIDEBAR 4 Margarita Forres's Kinnilo
pH dependence of protein unfolding
Conversion using pH and heat
SIDEBAR 5 Ricotta
poached egg
SIDEBAR 6 Suran
Converting to salt: brining and salting
SIDEBAR 7 Coleslaw
SIDEBAR 8 Dominique Crenn's Carrot Jerky
Spherical
SIDEBAR 9 Ferran Adria's Old-Fashioned Pea Ravioli
Enzyme-based conversion
Cut protein: Renin
Cut Protein: Pesto
SIDEBAR 10 Pesto and Protein Denaturation
Cut protein: pectinase
SIDEBAR 11 Mugaritz Pectinase Apple
A protein that acts as an adhesive: transglutaminase
SIDEBAR 12 Wylie Dufresne's Shrimp Noodles
CHAPTER 4 Diffusion
SIDEBAR 1 Molton Chocolate Cake
The return of the old version
Why Cooking with Heat Is Difficult: A Case Study of Steak Cooking
SIDEBAR 2 Sous Vide Suckling Pig with Joan Rocca's Riesling
SIDEBAR 3 Fried Ice Cream
Spreads using brine, marinade and smoke
Virgilio Martinez's Amazon Layer
SIDEBAR 4 Virgilio Martinez's Amazon Layer
CHAPTER 5 Texture, Viscosity, and Elasticity
SIDEBAR 1 Jordi Rocca's Caramel Apple
packaging
SIDEBAR 2 Marinara Sauce
volume fraction
SIDEBAR 3 M&M's in a Bottle
SIDEBAR 4 Flour Packet
viscosity
5 Ways Chefs Boost Viscosity
Add ingredients
SIDEBAR 5 Risotto
SIDEBAR 6 Mac and Cheese
SIDEBAR 7 Viscosity of Cheese Sauce
question
emulsion
SIDEBAR 8 Nandu Hubani's White Asparagus Au Gratin with Hollandaise Sauce
Polymer networks of food components
Modern thickeners
SIDEBAR 9 Jose Andrés' Almond Cake
Solids and Elasticity
Elasticity measurement of SIDEBAR 10 steaks
How to increase elasticity
Packaging changes
Packaging and polymer network changes
Gel (polymer network) deformation
hydrocolloid gel
SIDEBAR 11 Corey Lee's Soup Dumplings
SIDEBAR 12 Warm black truffle gel and cod skin from Ferran Adria
SIDEBAR 13 Crema Catalana from Carme Ruscaleda
Cooking a Steak Using the Thumb Test
Gluten and Bread
plasticity
SIDEBAR 14 Bill Josef's Strudel
brittleness
CHAPTER 6 Emulsions and Foams
SIDEBAR 1 Surfactant
Types of surfactants
phospholipids
small solid particles and proteins
Other methods of stabilizing emulsions
Hollandaise
SIDEBAR 2 Mayonnaise
Garlic Aioli
SIDEBAR 3 Nandu Hubani's Garlic Aioli
Christina Tosi's Amazing Cookies
butter
Form
SIDEBAR 4 Nandu Hubani's Oyster Foam
SIDEBAR 5 Jordi Roca's Cigar Ice Cream "Havana Trip"
whipping cream
Angel Food Cake
Ice cream: foams, emulsions, colloidal suspensions
SIDEBAR 6 Liquid Nitrogen Ice Cream
CHAPTER 7 MICROBIOLOGY
SIDEBAR 1 Bread
SIDEBAR 2 Mid
SIDEBAR 3 Sauerkraut
oxygen
microorganism
Growth conditions and exponential growth
Growth conditions
SIDEBAR 4 Sourdough Starter and Microbial Community: Growth Conditions and Competition
exponential growth
Predicting magic
SIDEBAR 5 From grape juice to wine, from wine to vinegar
SIDEBAR 6 Vinegar
taste
The taste of protein and fat
Mold fermentation
chocolate and coffee
Oat Cuisine Fermentation
SIDEBAR 7 lawsuit
SIDEBAR 8 Mugaritz Rhizopus Apples
THE END Conclusion
SIDEBAR 1 Dave Arnold's Thai Basil Daiquiri
Acknowledgements
Recipe and photo copyright
A recommendation from Jose Andrés
CHAPTER 1 RECIPES
SIDEBAR 1 Christina Tosi's Chocolate Chip Cookies
Recipe Deconstruction
Texture molecules
taste molecules
SIDEBAR 2 Peppermint Candy
SIDEBAR 3 Balanced Flavor: Sugar
Where are flavor molecules made?
Taste and acidity
SIDEBAR 4 pH
SIDEBAR 5 Daniel Humm's Duck Sauce
A mix of textures and flavors
Calculating the number of molecules in a cookie's texture
SIDEBAR 6 Inaccurate volume measurement
Mix the ingredients for the cookies
SIDEBAR 7 Jordi Rocca's Magdalena de Proust
CHAPTER 2 Columns
SIDEBAR 1 Oven Calibration
SIDEBAR 2 Temperature, Heat, Calories
Phase transition
water
SIDEBAR 3 Joanne Chang's Almond Praline
SIDEBAR 4 Caramelization Reaction
enter
Increase pressure
SIDEBAR 5 Nathan Myhrvold's Caramelized Carrot Soup
SIDEBAR 6 Maillard reaction
Lowering the pressure
SIDEBAR 7 Jordi Roca's Nuvol de Limona
province
SIDEBAR 8 Fat Structure (Unsaturated and Saturated)
SIDEBAR 9 Chocolate
SIDEBAR 10 Enric Rovira's Chocolate Egg
Ice cream and freezing point depression
SIDEBAR 11 Ice Cream
Protein heating
Egg dishes
SIDEBAR 12 Enjoy Sous Vide Eggs at Home
Protein unfolding and gelation
Pasta dishes
CHAPTER 3 Charge, pH, and Enzymes
SIDEBAR 1 Okori Lee's Millennium-Aged Quail Eggs and Pickled Ginger
Lutefisk
SIDEBAR 2 Lutefisk
ceviche
SIDEBAR 3 Ceviche
SIDEBAR 4 Margarita Forres's Kinnilo
pH dependence of protein unfolding
Conversion using pH and heat
SIDEBAR 5 Ricotta
poached egg
SIDEBAR 6 Suran
Converting to salt: brining and salting
SIDEBAR 7 Coleslaw
SIDEBAR 8 Dominique Crenn's Carrot Jerky
Spherical
SIDEBAR 9 Ferran Adria's Old-Fashioned Pea Ravioli
Enzyme-based conversion
Cut protein: Renin
Cut Protein: Pesto
SIDEBAR 10 Pesto and Protein Denaturation
Cut protein: pectinase
SIDEBAR 11 Mugaritz Pectinase Apple
A protein that acts as an adhesive: transglutaminase
SIDEBAR 12 Wylie Dufresne's Shrimp Noodles
CHAPTER 4 Diffusion
SIDEBAR 1 Molton Chocolate Cake
The return of the old version
Why Cooking with Heat Is Difficult: A Case Study of Steak Cooking
SIDEBAR 2 Sous Vide Suckling Pig with Joan Rocca's Riesling
SIDEBAR 3 Fried Ice Cream
Spreads using brine, marinade and smoke
Virgilio Martinez's Amazon Layer
SIDEBAR 4 Virgilio Martinez's Amazon Layer
CHAPTER 5 Texture, Viscosity, and Elasticity
SIDEBAR 1 Jordi Rocca's Caramel Apple
packaging
SIDEBAR 2 Marinara Sauce
volume fraction
SIDEBAR 3 M&M's in a Bottle
SIDEBAR 4 Flour Packet
viscosity
5 Ways Chefs Boost Viscosity
Add ingredients
SIDEBAR 5 Risotto
SIDEBAR 6 Mac and Cheese
SIDEBAR 7 Viscosity of Cheese Sauce
question
emulsion
SIDEBAR 8 Nandu Hubani's White Asparagus Au Gratin with Hollandaise Sauce
Polymer networks of food components
Modern thickeners
SIDEBAR 9 Jose Andrés' Almond Cake
Solids and Elasticity
Elasticity measurement of SIDEBAR 10 steaks
How to increase elasticity
Packaging changes
Packaging and polymer network changes
Gel (polymer network) deformation
hydrocolloid gel
SIDEBAR 11 Corey Lee's Soup Dumplings
SIDEBAR 12 Warm black truffle gel and cod skin from Ferran Adria
SIDEBAR 13 Crema Catalana from Carme Ruscaleda
Cooking a Steak Using the Thumb Test
Gluten and Bread
plasticity
SIDEBAR 14 Bill Josef's Strudel
brittleness
CHAPTER 6 Emulsions and Foams
SIDEBAR 1 Surfactant
Types of surfactants
phospholipids
small solid particles and proteins
Other methods of stabilizing emulsions
Hollandaise
SIDEBAR 2 Mayonnaise
Garlic Aioli
SIDEBAR 3 Nandu Hubani's Garlic Aioli
Christina Tosi's Amazing Cookies
butter
Form
SIDEBAR 4 Nandu Hubani's Oyster Foam
SIDEBAR 5 Jordi Roca's Cigar Ice Cream "Havana Trip"
whipping cream
Angel Food Cake
Ice cream: foams, emulsions, colloidal suspensions
SIDEBAR 6 Liquid Nitrogen Ice Cream
CHAPTER 7 MICROBIOLOGY
SIDEBAR 1 Bread
SIDEBAR 2 Mid
SIDEBAR 3 Sauerkraut
oxygen
microorganism
Growth conditions and exponential growth
Growth conditions
SIDEBAR 4 Sourdough Starter and Microbial Community: Growth Conditions and Competition
exponential growth
Predicting magic
SIDEBAR 5 From grape juice to wine, from wine to vinegar
SIDEBAR 6 Vinegar
taste
The taste of protein and fat
Mold fermentation
chocolate and coffee
Oat Cuisine Fermentation
SIDEBAR 7 lawsuit
SIDEBAR 8 Mugaritz Rhizopus Apples
THE END Conclusion
SIDEBAR 1 Dave Arnold's Thai Basil Daiquiri
Acknowledgements
Recipe and photo copyright
Detailed image
GOODS SPECIFICS
- Publication date: March 21, 2022
- Format: Hardcover book binding method guide
- Page count, weight, size: 264 pages | 846g | 180*235*23mm
- ISBN13: 9788931465556
- ISBN10: 8931465556
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