In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of...
In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detai...
Using only standard kitchen equipment and readily available fruits and vegetables, the author reveals a completely new way to produce deep, rich flavors that convincingly reproduce meat and fish dishes from around the world. See how eggplant can be turned into ground beef; how zucchini can taste like bacon; how carrots can replace pork, and even okra prepared the right way can simulate lobster The transformation of pomegranate into corned beef is something that you have to taste to believe. This is not just another vegetarian cookbook. The methods here are unlike anything ever published...
Using only standard kitchen equipment and readily available fruits and vegetables, the author reveals a completely new way to produce deep, rich fl...
