02481cam a2200409 i 4500999001300000001000900013003000400022005001700026008004100043010001700084020004200101020002400143020002500167020003200192040002800224042000800252050002300260082002200283100003200305245011600337264006100453300004500514336002600559337002800585338002700613504005100640505080900691520009901500650002801599650003201627655002201659700003401681776014301715906004501858942001501903952015301918  c843d84320729863OSt20251124164748.0181102s2019    flua     b    001 0 eng    a  2018051394  a9781138611306 (hardback : alk. paper)  z9780429878442 (pdf)  z9780429878435 (epub)  z9780429878428 (mobi/kindle)  aDLCbengerdacDLCdDLC  apcc00aTX652b.H6477 201900a394.1/2bH7922231 aHopia, Anu Inkeri,eauthor.12aA pinch of culinary science :bboiling an egg inside out and other kitchen tales /cAnu Hopia and Erik Fooladi. 1aBoca Raton :bCRC Press, Taylor & Francis Group,c[2019]  axii, 249 pages :billustrations ;c25 cm  atextbtxt2rdacontent  aunmediatedbn2rdamedia  avolumebnc2rdacarrier  aIncludes bibliographical references and index.0 aThe 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.  aVarious food and cooking myths, with a culinary explanation, and including in-chapter recipes. 0aCookingvPopular works. 0aFood habitsvPopular works. 7aCookbooks.2lcgft1 aFooladi, Erik Cyrus,eauthor.08iOnline version:tPinch of culinary sciencedBoca Raton : CRC Press, Taylor & Francis Group, [2019]z9780429878442 (pdf)w(DLC)  2019717455  a7bcbccorignewd1eecipf20gy-gencatlg  2ddccBK01  00102ddc4070aCLbCLcRESd2025-05-20ePurchasedg6793.00h10954l1o394.1/2 H792 2019p10954r2025-11-24s2025-11-24t1v6793.00w2025-05-20yBK