Birnbaum's New York 1992 PDF Download

Author: Stephen Birnbaum
Publisher:
ISBN: 9780062780225
Category : Travel
Languages : en
Pages : 276

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Author:
Publisher:
ISBN:
Category : New York (N.Y.)
Languages : en
Pages : 232

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Author: Alexandra M. Birnbaum
Publisher: HarperCollins Publishers
ISBN: 9780062780768
Category : New York (N.Y.)
Languages : en
Pages : 259

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Author: Alexandra Mayes Birnbaum
Publisher:
ISBN:
Category : New York (N.Y.)
Languages : en
Pages : 232

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Author: Alexandra M. Birnbaum
Publisher: HarperCollins Publishers
ISBN: 9780062781406
Category : New York (N.Y.)
Languages : en
Pages : 224

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Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352452
Category : Cooking
Languages : en
Pages : 505

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In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Author: Birnbaum
Publisher: Collins
ISBN: 9780062781963
Category :
Languages : en
Pages :

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Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493462
Category : Cooking
Languages : en
Pages : 2047

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Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

Author: Birnbaum Steve
Publisher:
ISBN: 9780062780355
Category :
Languages : en
Pages :

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Author: America's Test Kitchen Kids
Publisher: America's Test Kitchen
ISBN: 194870367X
Category : Juvenile Nonfiction
Languages : en
Pages : 241

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America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs. Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.