[Read download] Ideas in Food: Great Recipes and Why They Work






 | #575384 in Books |  imusti |  2010-12-28 |  2010-12-28 | Original language:English | PDF # 1 |  8.50 x1.10 x5.70l,.95 | File Name: 0307717402 | 320 pages

 | Clarkson Potter Publishers

||3 of 3 people found the following review helpful.| I give it a C-minus.|By Customer|I am a home cook and a chemist. Three things bother me about this book. First, many terms are used without definition,
words such as hydrolysis, retrogradation, proteolysis, etc. Second, I found myself having to read some sections over and over and in order to decipher them: for example, the recipe for making mozzarella. Lastly, statem|.com | Best Books of the Month, December 2010 The husband-and-wife culinary team of H. Alexander Talbot and Aki Kamozawa use chemistry, biology, and a host of creative cooking techniques to produce the uniquely delicious recipes found in Id

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. P...


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You can specify the type of files you want, for your device.Ideas in Food: Great Recipes and Why They Work   |  Aki Kamozawa, H. Alexander Talbot. Just read it with an open mind because none of us really know.

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