16
edits
Changes
Jump to navigation
Jump to search
Line 279:
Line 279: + +
→Food
==== Food ====
==== Food ====
* [http://www.amazon.com/gp/product/0596805888?ie=UTF8/amazontag=cookingforgee-20/amazonlinkCode=as2/amazoncamp=1789/amazoncreative=9325/amazoncreativeASIN=0596805888 Cooking for Geeks: Real Science, Great Hacks, and Good Food (O'Reilly Media; 1 edition (August 9, 2010)) (Paperback)] Potter 0596805888 Initialize your kitchen and calibrate your tools. Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook. Play with your food using hydrocolloids and sous vide cooking. Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd.
==== General Reference ====
==== General Reference ====