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The Science of Cooking – Understanding the Biology and Chemistry Behind Food and Cooking PDF download free link is available in this article. Below, you may read this book’s summary to understand the basic concept. Furthermore, using the Download PDF link, you can get The Science of Cooking in PDF edition at our free book library website, PDFRat. You can even read PDF books online at our website.

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PDF Name: The Science of Cooking
Author: Joseph J. Provost
Book’s Language: English
Published Year: 2016
Pages: 551
File Size: 42.99 MB
Downloads Type: Free PDF Download Books
PDF File Name: The-Science-of-Cooking-Understanding-the-Biology-and-Chemistry-Behind-Food-and-Cooking-PDFRat-.pdf
Read PDF Online: Read The Science of Cooking Book PDF Online
Category of the Book: Health & Fitness
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Summary of The Science of Cooking by Joseph J. Provost

“The Science of Cooking” explores food science. Document highlights:

The book discusses the Maillard reaction, emulsions, and enzymes in cooking.
It discusses the science underlying baking, roasting, grilling, and sous vide.
The book also discusses substances, including their chemical composition and reactions.
The book emphasizes taste science. It covers taste buds, olfactory receptors, and the brain’s flavor perception.
The book covers food safety and hygiene, including food microbiology and foodborne illness prevention.
The book also discusses food and cooking’s cultural and historical dimensions, including how cuisine has evolved and how cultures have influenced one another.
Finally, the book offers practical suggestions and recipes for applying cooking science in the kitchen, including how to employ different cooking processes and ingredients to obtain desired results.

“The Science of Cooking” explains food and cooking science in detail. It helps home cooks and professional chefs learn more about cooking.

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