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Easy Culinary Science for Better Cooking: Recipes for Everyday Meals Made Easier, Faster and More Delicious Paperback – May 8, 2018
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Use Simple Science To Transform Good Dishes Into Great Dishes
Take the guesswork and mystery out of cooking and become an improved chef with Easy Culinary Science for Better Cooking.
In this book, the practical science behind great food is broken down in an accessible, digestible way without overwhelming even the greenest of cooks. Jessica Gavin’s approachable recipes seamlessly blend together food science and culinary arts, to maximize flavor potential.
Jessica will expand your skill set and confidence in the kitchen, all while creating tasty culinary masterpieces. Learn the science behind how things work, how foods interact from a cooking or baking perspective and how to make flavorful, flawless meals consistently. Whether it’s mastering a perfect Pan-Seared Ribeye with Miso Butter or Scallops with Garlic Sauce, accomplishing impeccable Eggs Benedict and Mushroom Risotto, or whipping up a sensational Blender Hollandaise Sauce, this book has it all.
Elevate your favorite recipes to make them phenomenal, faster and more delicious, any night of the week
- Print length224 pages
- LanguageEnglish
- PublisherPage Street Publishing
- Publication dateMay 8, 2018
- Dimensions8.05 x 0.65 x 8.9 inches
- ISBN-101624144845
- ISBN-13978-1624144844
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Editorial Reviews
Review
“All cooking is appliedscience―understanding how cooking works will help you master new techniques andbecome a more confident cook. Easy Culinary Science for Better Cooking helpscurious home cooks navigate the basics of culinary science. Packed withapproachable recipes and time-saving tips, every meal will become anopportunity for readers to learn something new and apply it.”
―NATHAN MYHRVOLD, leadauthor of Modernist Cuisine: The Art andScience ofCooking,Modernist Cuisine at Home, The Photography ofModernist Cuisineand Modernist Bread
“Science and technique are at the heartof all cooking, but when we focus so much on the science, we lose sight of themost important thing: how delicious the thing on the plate is. Easy CulinaryScience for Better Cooking balances these two sides perfectly.”
―J. KENJI LÓPEZ-ALT, chefand author of The Food Lab: Better Home Cooking Through Science
“I can teach you how to season a steakand grill it to perfection. However, the science behind the browning anddistinctive flavor of the steak is what I cannot explain. Jessica Gavin doesthis brilliantly in Easy Culinary Science for Better Cooking.”
―JEAN-GEORGES VONGERICHTEN, MichelinStar restaurateur and chef
“I've always said that the ‘why’ isjust as important as the ‘how,’ and Easy Culinary Science for Better Cookingwill teach you both. Delicious recipes are just a bonus to the wealth ofknowledge you will receive.”
―JET TILA, chef,media personality and author of 101 AsianDishes You Need to Cook Before You Die
“Is cooking an art or is it a science? Why can’t it be both?! Jessica Gavin may not be Bill Nye, but I sense that she may be a much better cook. Sorry, Bill . . . ”
―MARTIN YAN, celebrity chef and TV host of Yan Can Cook
“Jessica has found the perfect formula to capture the attention and imagination of the new generation of foodies who also like science and have good taste! I will use this book with my talks directed to our Culinology orientation at my institution.”
―Dr. Rafael Jiménez-Flores DR. RAFAEL JIMÉNEZ, Professor and JT Parker Chair in Dairy Foods at The Ohio State University
“Easy Culinary Science for Better Cooking is like a mini culinary course in book form and is the perfect primer for today’s new crop of home cooks! Jessica excellently demonstrates the intricate science involved in cooking, while remaining approachable and easy to read. With gorgeous photography and skillfully craf ted recipes, this book will be an interesting and tasty read for cooks of any level.”
―BETH MONCEL, founder of BudgetBytes.com and Saveur Blog Award winner
“Easy Culinary Science for Better Cooking is full of delicious, foolproof recipes, beautiful photos and helpful cooking tips. Jessica’s food science background shines through on every page!” ―JACLYN BELL, founder of CookingClassy.com
“From the lovely stories and delicious recipes to the captivating science, Jessica will become your instant best friend and culinary companion in the kitchen!”
―SALLY MCKENNEY QUINN, author of Sally’s Baking Addiction
About the Author
Product details
- Publisher : Page Street Publishing (May 8, 2018)
- Language : English
- Paperback : 224 pages
- ISBN-10 : 1624144845
- ISBN-13 : 978-1624144844
- Item Weight : 1.62 pounds
- Dimensions : 8.05 x 0.65 x 8.9 inches
- Best Sellers Rank: #201,892 in Books (See Top 100 in Books)
- #328 in Cooking, Food & Wine Reference (Books)
- #366 in Cooking Encyclopedias
- Customer Reviews:
About the author
Jessica Gavin is the charmingly geeky but approachable cook, photographer, and scientist behind the popular website, JessicaGavin.com. She uses her superpowers, which include degrees and certifications in agriculture, culinary science and food science, to help her readers get smart about getting dinner on the table.
A teacher at heart, Jessica loves nothing more than unraveling the science behind better, healthier cooking and sharing that know-how with her readers, on her site, and in her videos. Her work has been featured on The Food Network, the Kitchn, BuzzFeed and more. She lives in Orange County, California, with her husband Jason and their two young children James and Olivia. When she’s not in the kitchen, she’s likely on the hunt for the world’s best, butteriest croissant. Healthy may be the norm in her house, but who doesn’t love an exception to the rule!
Customer reviews
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Top reviews
Top reviews from the United States
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Unfortunately, the pages of explanatory text at the beginning of the book and the start of each chapter use tiny text, and the paragraphs are way too wide for the font size, which makes the wall-of-text sections hard to read. It looks good, very modern, but is hard to follow just because of the layout choices.
Chapters are Dry-Heat Cooking, Moist-Heat cooking, Braising and Stewing, Slow Cooking, Emulsification and Thickening, Chemical Leavening and Yeast Leavening plus 14 pages of test kitchen tools and tips.
Whether for yourself or as a gift for an aspiring young chef I believe this book can help take the mystery out of cooking and move your time in the kitchen to a higher level of fun and accomplishment.
Top reviews from other countries
with lots of really good recipes