Science In The Kitchen
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Author | : Pellegrino Artusi |
Publisher | : University of Toronto Press |
Total Pages | : 762 |
Release | : 2003-12-27 |
Genre | : Cooking |
ISBN | : 1442690968 |
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Author | : Ella Ervilla Kellogg |
Publisher | : |
Total Pages | : 600 |
Release | : 1892 |
Genre | : Canning and preserving |
ISBN | : |
Author | : Michelle Dickinson |
Publisher | : Penguin UK |
Total Pages | : 243 |
Release | : 2019-05-30 |
Genre | : Science |
ISBN | : 0241395593 |
All you need to explore science is a kitchen, this cookbook - and a dash of curiosity The Kitchen Science Cookbook is a beautifully crafted book with a unique twist: each recipe is a science experiment that you can do at home, using the everyday ingredients you'll find in your kitchen. No need to be a science expert -- these easy-to-follow recipes make mind-blowing science experiments fun for everyone. From sticky ice and raising raisins to balloon science and scrumptious slime, nanotechnologist and educator Michelle Dickinson shows that we can all be scientists, no matter how young or old. With recipes tested by hundreds of enthusiastic families around the world, The Kitchen Science Cookbook is the perfect gift for all ages.
Author | : E. E. Kellogg |
Publisher | : Prabhat Prakashan |
Total Pages | : 524 |
Release | : 2021-01-01 |
Genre | : Science |
ISBN | : |
Science in the Kitchen,E. E. Kellogg,Health & Wellness,prabhat books,low price books,prabhat books on kindle
Author | : Mrs. E. E. Kellogg |
Publisher | : Library of Alexandria |
Total Pages | : 841 |
Release | : 1892-01-01 |
Genre | : Fiction |
ISBN | : 1465524401 |
Author | : Massimiano Bucchi |
Publisher | : World Scientific |
Total Pages | : 166 |
Release | : 2020-11-18 |
Genre | : Science |
ISBN | : 981122546X |
A highly rigorous, yet original and entertaining book that explores the connection between food and science.Why has science forcefully entered the kitchen from a certain moment in history?Why do scientists often use images and metaphors drawn from gastronomy?What is the common thread that connects scientific experiments to mouth-watering recipes?What has futurist cooking got in common with molecular gastronomy?Experiments with coffee, controversies over beer and chocolate recipes guarded as if they were secret patents are the ingredients of this original, surprising account of the intersections between gastronomy and research, between laboratories and kitchens.Related Link(s)
Author | : Robert L. Wolke |
Publisher | : W. W. Norton & Company |
Total Pages | : 489 |
Release | : 2012-05-07 |
Genre | : Cooking |
ISBN | : 0393341658 |
Providing information that will make readers better shoppers, cooks and eaters, Robert L. Wolke debunks misconceptions with logic.
Author | : Pellegrino Artusi |
Publisher | : University of Toronto Press |
Total Pages | : 762 |
Release | : 2003-01-01 |
Genre | : Cooking |
ISBN | : 9780802086570 |
Translation of: La scienza in cucina e l'arte di mangiar bene.
Author | : Thomas Hopkins |
Publisher | : Andrews McMeel Publishing |
Total Pages | : 44 |
Release | : 2013-10-15 |
Genre | : Cooking |
ISBN | : 144943505X |
As the scientific revolution gathered steam in the nineteenth century, advocates of various healthy diet principles and cooking methods used science to justify their claims for new ways of cooking and eating. Dr. T. and Mrs. L.A. Hopkins were among these pioneers, passionately recommending the convenience of adding dry ingredients like baking soda and cream of tartar to flour in advance and keeping a quantity on hand for all household baking needs. They describe the superiority of their prepared flour mixtures (for breads, cakes, etc.) in scientific terms and tell how the interaction of liquids and gases creates lighter or heavier dough depending on the end product. The Hopkinses included extravagant claims for their “powders,” citing healthier baked goods, more efficiency in the kitchen, and less expense because fewer eggs and shortening are needed among the benefits. Recipes for a wide variety of baked goods using the flour mixtures are included, as well as rules for eating and lifestyle, advocating the avoidance of animal foods, spices, alcohol, strong tea and coffee; eating between meals; going to sleep soon after eating; and eschewing hard-to-digest foodstuffs, such as cheese, greasy meat, and raw fruit. No “exercise of body or mind,” or reading is advisable immediately after eating. This edition of Science in the Kitchen was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author | : John Daniel Hartzog |
Publisher | : The Rosen Publishing Group, Inc |
Total Pages | : 28 |
Release | : 2005-12-15 |
Genre | : Science |
ISBN | : 1404255966 |
Provides experiments that explore scientific phenomena occurring in the kitchen.