The Science of Cooking @ richardeward.com

The Science of Cooking
by Peter Barham
from Springer

Customer Reviews:

• Avg. Customer Rating: 4.0 / 5.0

• Good Food Book
  Good book, easy read and to follow. A good way to learn about the chemistry and the science of foods.

• The Science of Cooking
  A review for science teachers:
  Peter Barnam's The Science of Cooking (Springer, 2000) is a classic, much quoted in New Scientist and The Science of Christmas. After a general introduction at about a year 9 chemistry level it quickly moves on to Maillard reactions (which develop the flavours in cooked meat), the formation of insoluble gluten (from the proteins gliadin and glutenin) when flour is hydrated and kneaded, and the role of fats and oils in carrying aromatics (or emulsifying finely ground cocoa... more info

• scientifically informative but far from complete in the cooking aspect
  Pros: Scientifically informative and solid. Knowing the chemical and physical facts behind cooking methods applied to certain group of food would definitely help one to produce constantly good cooking result. And the text is very well written, _no_ part of this book is boring to read.
  Cons: This book is focused on western cooking methods, many highly interesting cooking methods which are very popular, even dominating in East Asia are not even mentioned in this book. For example, there is a chapter for... more info

• behind the kitchen
  This book will teach you the chemical secrets of the techniques that usually are used in gastronomy, from the basic concepts to most complex. Knowing the scientific basis of the culinary processes, Peter Barham describes kitchen recipes in detail, of this way, will not fail any more.
  This book also has some very interesting experiments to do at home, and that will offer help to understand of more practical way, the physical-chemistries concepts that try to explain.
  If you are interested in... more info

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