Name: Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated With 64 International Recipes (en Inglés)
SKU: 53628167
Price: 814.15 MXN
Availability: InStock
Author: Greg Easter
ISBN: 9781934939901

portada Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated With 64 International Recipes (en Inglés)

Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated With 64 International Recipes (en Inglés)

Formato

Libro Físico

Editorial

International Cuisine Press

Autor

Greg Easter

Año

2021

Idioma

Inglés

N° páginas

248

Encuadernación

Tapa Blanda

ISBN13

9781934939901

Categorías

Cocina general y recetas

Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated With 64 International Recipes (en Inglés)

Greg Easter (Autor) · International Cuisine Press · Tapa Blanda

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Reseña del libro "Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated With 64 International Recipes (en Inglés)"

This long anticipated fourth volume of the series does not disappoint. While the previous volume was focused on food chemistry, this volume is centered on heat control and various cooking methods in both home and restaurant kitchens. The practical aspects of all methods of cooking are explored and revealed in a way that will be of great benefit to any aspiring chef. Illustrated with more than 60 recipes from around the world and backed up by videos on YouTube showing methods and strategies, this is a unique book in the field that comes from a well traveled chef with a Ph.D. in chemistry and decades of professional restaurant experience, yet explained in a way that is easily understood by anyone. As before, subjects have been selected that are rarely found in other sources. Topics include the complexities of caramelization occurring simultaneously with the Maillard Reaction, how to select the optimum method of cooking, thermal runaway in making risotto, the physics involved in deep frying, methods of dry aging, sous vide applications and the reworking of older recipes, the mathematics of meatball recipes (yes, there really is math involved!), the fundamentals of pressure cooker and braising techniques, rules for scaling up recipes, the type of materials in cooking vessels used in the oven and what shelf things should be placed for desired results, and much more. All illustrated with specific recipes and an appendix of tables for cooking times.