02418cam a2200409 i 4500 843 843 20729863 OSt 20251124164748.0 181102s2019 flua b 001 0 eng 2018051394 9781138611306 (hardback : alk. paper) 9780429878442 (pdf) 9780429878435 (epub) 9780429878428 (mobi/kindle) DLC eng rda DLC DLC pcc TX652 .H6477 2019 394.1/2 H792 23 Hopia, Anu Inkeri, author. A pinch of culinary science : boiling an egg inside out and other kitchen tales / Anu Hopia and Erik Fooladi. Boca Raton : CRC Press, Taylor & Francis Group, [2019] xii, 249 pages : illustrations ; 25 cm text txt rdacontent unmediated n rdamedia volume nc rdacarrier Includes bibliographical references and index. 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. Various food and cooking myths, with a culinary explanation, and including in-chapter recipes. Cooking Popular works. Food habits Popular works. Cookbooks. lcgft Fooladi, Erik Cyrus, author. Online version: Pinch of culinary science Boca Raton : CRC Press, Taylor & Francis Group, [2019] 9780429878442 (pdf) (DLC) 2019717455 7 cbc orignew 1 ecip 20 y-gencatlg ddc BK 1 0 0 ddc 0 0 CL CL RES 2025-05-20 Purchased 6793.00 10954 1 394.1/2 H792 2019 10954 2025-11-24 2025-11-24 1 6793.00 2025-05-20 BK