Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated with 64 International Recipes

This long anticipated fourth volume of the series does not disappoint. While the previous volume was focused...
€49,61 EUR
€49,61 EUR
SKU: 9781934939901
Product Type: Books
Please hurry! Only 474 left in stock
Author: Greg Easter
Format: Paperback
Language: English
Subtotal: €49,61
Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated with 64 International Recipes by Easter, Greg

Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated with 64 International Recipes

€49,61

Cooking in Russia and Finland - Volume 4: Kitchen Science Illustrated with 64 International Recipes

€49,61
Author: Greg Easter
Format: Paperback
Language: English

This long anticipated fourth volume of the series does not disappoint. While the previous volume was focused on food chemistry, this volume is centered on heat control and various cooking methods in both home and restaurant kitchens. The practical aspects of all methods of cooking are explored and revealed in a way that will be of great benefit to any aspiring chef. Illustrated with more than 60 recipes from around the world and backed up by videos on YouTube showing methods and strategies, this is a unique book in the field that comes from a well traveled chef with a Ph.D. in chemistry and decades of professional restaurant experience, yet explained in a way that is easily understood by anyone. As before, subjects have been selected that are rarely found in other sources. Topics include the complexities of caramelization occurring simultaneously with the Maillard Reaction, how to select the optimum method of cooking, thermal runaway in making risotto, the physics involved in deep frying, methods of dry aging, sous vide applications and the reworking of older recipes, the mathematics of meatball recipes (yes, there really is math involved!), the fundamentals of pressure cooker and braising techniques, rules for scaling up recipes, the type of materials in cooking vessels used in the oven and what shelf things should be placed for desired results, and much more. All illustrated with specific recipes and an appendix of tables for cooking times.



Author: Greg Easter
Publisher: International Cuisine Press
Published: 07/05/2021
Pages: 248
Binding Type: Paperback
Weight: 0.81lbs
Size: 9.00h x 6.00w x 0.56d
ISBN: 9781934939901

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