烹饪的科学

Food Service Technology Pub Date : 2003-10-30 DOI:10.1046/j.1471-5740.2001.d01-2.x

Peter Barham, John S. A. Edwards PhD, Joachim M. Schafheitle MPhil

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引用次数: 37

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The Science of Cooking

1 Introduction.- 2 Sensuous Molecules - Molecular Gastronomy.- 3 Taste and Flavour.- 4 Heating and Eating - Physical Gastronomy.- 5 Cooking methods and utensils.- 6 Meat and Poultry.- 7 Fish.- 8 Breads.- 9 Sauces.- 10 Sponge Cakes.- 11 Pastry.- 12 Souffles.- 13 Cooking with Chocolate.- Weights and Measurements.- Glossary of Terms.

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