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The Science of Good Food
by David Joachim, Andrew Schloss, Philip A. Handel
ISBN-10: 0778801896
ISBN-13: 9780778801894
ISBN-13: 9780778801894
Region: USA
Publisher: Robert Rose
Publication Date: October, 2008
Publishers Information
About The Science of Good Food
Publisher Web Link: http://www.fireflybooks.com/RobertRose
The Science of Good Food: The Ultimate Reference on How Cooking Works
The science of cooking is the most fascinating and influential development in cuisine.
Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferran Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.
This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.
Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.
More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.
The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.
Author Information
About David Joachim
Author Web Link: http://www.davejoachim.com/
David Joachim has authored, edited or collaborated on more than 35 cookbooks. He holds a master’s degree in English language and literature from Binghamton University, where he taught writing classes for three years. He is the author of The Tailgater’s Cookbook, The Spaghetti Sauce Gourmet, and the IACP Award-winning reference books, The Food Substitutions Bible and The Science of Good Food, which was also a James Beard Award finalist and a nominee for Best Food Book in the World Food Media Awards. He wrote A Man, A Can, A Plan, which has more than 500, 000 copies in print, and A Man, A Can, A Grill, a New York Times bestseller. Joachim’s “A Man, A Can...” series of books has sold more than 1 million copies. His latest books are Mastering the Grill Deck, co-authored with Andrew Schloss, and Il Viaggio di Vetri: A Culinary Journey, written with James Beard award-winning chef Marc Vetri. Joachim has collaborated on and co-authored titles such as the New York Times bestseller Mastering the Grill with Andrew Schloss; Lose Weight the Smart Low-Carb Way with Bettina Newman, R.D., which has sold over 250,000 copies; and Eat Up, Slim Down with Jane Kirby, R.D, which has more than 300,000 copies in print. He has developed and tested recipes for corporate clients as well as several books, including Patti Labelle’s Lite Cuisine, a New York Times bestseller; and Fat to Firm at Any Age, which has sold over 675,000 copies. He has edited more than 15 books, including Steven Raichlen’s Healthy Latin Cooking, which won a James Beard Award and was an IACP Award finalist; and The Healthy Cook, which has sold more than 250,000 copies and was an IACP Award finalist.
Joachim is former food editor of Vegetarian Gourmet magazine, and his writing and tips have appeared in numerous national magazines such as Cook’s Illustrated, Cooking Light, Cooking Pleasures, Relish, Prevention, Fitness, Self, Men’s Health, and Bicycling. As an author and spokesperson, Joachim has made numerous national media appearances on television and radio, including “Emeril Live!” on The Food Network, “The Early Show” on CBS, “The View” on ABC, “FOX and Friends” on FOX, “Recipe for Health” on the Food Network, “Home Matters” on the Discovery Channel, “Cooking with Bob” on QVC, and “Talk of the Nation” and “A Chef’s Table” on National Public Radio, among others.
Joachim has taught cooking classes and given culinary demonstrations at cooking schools, events, bookstores and kitchen stores such as the Institute of Culinary Education (formerly Peter Kump’s), Viking Cooking School, COPIA, Ritz-Carlton, Miami Book Fair, The Book and the Cook, The Pennsylvania Farm Show, Williams-Sonoma, Sur La Table, Barnes & Noble, and Borders. He is a member of the International Association of Culinary Professionals, the Research Chefs Association, the Chef’s Collaborative, and the National Writer’s Union.
Since high school, Joachim has also enjoyed a second life as a drummer in various blues and rock bands in the New York City and Philadelphia areas. He has performed in several New York City clubs such as The Village Gate, The Bitter End, the China Club, Le Bar Bat, and Mercury Lounge, among others. He has shared the stage with stars such as Warren Zevon, Gloria Gaynor, Stephen King, and Dave Barry. He has appeared in three music videos with national exposure on MTV, and his drumming can be heard on 17 original albums and compilations. His current band, Tavern Tan, performs in the New York City and Philadelphia areas and recently released its third album, A Barrel Full. Their website is http://www.taverntan.com. (http://www.davejoachim.com/)
Cookbooks by David Joachim
About Andrew Schloss
Author Web Link: http://www.mealtime.org/
Andrew Schloss is known by his readers and students for his inventive recipes and ability to explain technical aspects of cooking and entertaining in understandable terms. He was nominated as Cooking Teacher of the Year in 2005 by the IACP, and his popular articles have appeared in The Philadelphia Inquirer,The Washington Post, San Francisco Chronicle, Chicago Tribune, Bon Appetit Magazine, and Family Circle.
He is currently president of Culinary Generations, Inc, a product development company, creating food products for major food manufacturers, and is the former director of culinary quality for The Wood Company, where he oversaw culinary projects for healthcare, college, hospital and corporate dining accounts.
Schloss is the former president of The International Association of Culinary Professionals, and former director of the culinary curriculum for The Restaurant School in Philadelphia. His critically acclaimed restaurant, In Season, was instrumental in the creation of Philadelphia’s restaurant renaissance.
He is the author of 12 cookbooks: Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club), Dinner’s Ready, One-Pot Cakes, While the Pasta Cooks, Cooking with Three Ingredients, One-Pot Chocolate Desserts, One-Pot Cookies, Almost From Scratch, Homemade in a Hurry and Mastering the Grill, co-authored with David Joachim (a New York Times Best Seller. A revised edition of his first book, retitled 2,500 Recipes: Everyday to Extraordinary, is due out in fall of 2007, and The Art of the Slow Cooker is scheduled for publication in spring of 2008.
An occasional guest on QVC, Mr. Schloss has also appeared on “Good Morning America,” “The Home Show,” “Home Matters,” MSNBC, and “The Main Ingredient.” He has made numerous appearances on local television and radio throughout the country, as an author and in his role as a spokesperson for the National Potato Board, Whirlpool ovens and The Canned Food Alliance. (http://www.mealtime.org/)
Cookbooks by Andrew Schloss
About Philip A. Handel
Author Web Link: http://drexel.edu/
Philip A. Handel (above), PhD, associate professor in the Goodwin College of Professional Studies, will join his two co-authors of “The Science of Good Food: The Ultimate Reference on How Cooking Works” for a book signing on Friday, February 20, 2009, from 4 to 6 p.m. in the Academic Bistro, sixth floor of the Academic Building (33rd and Arch Streets).
In addition, the catering class of Donna Maguire, instructor in hospitality management, will provide refreshments and hors d'oeuvres using recipes from the book.
Cookbooks by Philip A. Handel
Recipe Index
Recipe index coming soon.