TY  - BOOK
AU  - Hopia,Anu Inkeri
AU  - Fooladi,Erik Cyrus
TI  - A pinch of culinary science: boiling an egg inside out and other kitchen tales 
SN  - 9780429465376
AV  - TX652 .H6477 2019eb
U1  - 394.1/2 23
PY  - 2019///
CY  - Boca Raton
PB  - CRC Press, Taylor & Francis Group
KW  - Cooking
KW  - Popular works
KW  - Food habits
KW  - SOCIAL SCIENCE / Agriculture & Food
KW  - bisacsh
KW  - TECHNOLOGY / Food Science
N1  - The real thing? : the chemistry and psychology of an apple pie -- Boiling an egg from the inside out -- In the beginning there was an egg -- Mussels on acid -- Sausage engineering -- Mustard, fiercely yours -- The potatoes that refused to become tender -- Gravlax and a pinch of salt chemistry -- The art of heating -- Cold skillet : juicy fish -- Tempering the meat before cooking, ...or maybe not -- Cooking pits : prehistoric cooking meets science -- White wine in cooking should always be dry, right? -- Taking stock of broth -- Salt shapes the pasta -- You can see it, hear it, taste it and feel it : what is it? it is the taste of food! -- Can you cut down on the salt without affecting the taste? -- Physics takes the cake -- The great norwegian porridge feud -- The inevitable dishes -- Glossary
N2  - Various food and cooking myths, with a culinary explanation, and including in-chapter recipes
UR  - https://www.taylorfrancis.com/books/9780429465376
UR  - http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
ER  -