3 of 8 available systemwide,
with no current holds.
Location and Availability
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Burton Barr Central Library
— 1 of 3 available
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Call Number |
Status |
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New Book Collection -
641.3 Sci271
- New
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Checked Out
- (Due: May 23 2013)
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New Book Collection -
641.3 Sci271
- New
|
Checked Out
- (Due: May 22 2013)
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| |
641.3 Sci271
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On Shelf
- (Checked in: May 4 2013 )
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Desert Sage Library
— 1 of 1 available
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Call Number |
Status |
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641.3 Sci271
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On Shelf
- (Checked in: May 14 2013 )
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Ironwood Library
— 0 available
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Call Number |
Status |
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641.3 Sci271
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Checked Out
- (Due: May 26 2013)
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Mesquite Library
— 0 available
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Call Number |
Status |
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641.3 Sci271
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Checked Out
- (Due: May 31 2013)
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Palo Verde Library
— 1 of 1 available
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Call Number |
Status |
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641.3 Sci271
- Floor 2
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On Shelf
- (Checked in: Apr 30 2013 )
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Yucca Library
— 0 available
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Call Number |
Status |
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641.3 Sci271
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Checked Out
- (Due: May 28 2013)
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Summary:
In this radical new approach to home cooking, science is used to explain what goes on in the kitchen. Unlike other food science books, this is a direct and practical connection between the science and the cooking divided into 50 core principles.
Notes:
Includes bibliographical references (p. 451-453) and index.
Contents:
- 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
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- 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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