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Tanner Dorsey, "Kitchen Science: An Informative Book On Combining Culinary Arts With Food Science"
English | 2022 | ASIN: B09RG8T8XH | EPUB | pages: 416 | 0.5 mb
What defines tenderness, anyway? How does one achieve it in the farmyard and the kitchen? What chemical interactions give a chicken the potential to be a gourmet chicken? How is tenderness perceived by the complex nerve endings and taste buds of the mouth?
In this book, you will discover:
Part one: Secrets of the kitchen
Part two: The physiology of flavor
Part three: Investigations and models
Part four: A cuisine for tomorrow
To get started, simply scroll to the top of the page and click the "Buy now with 1-Click" button!
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