- PRO COOKING -

· CULINARY BASICS · SPECIAL COURSES · BAKING & PASTRY · DESSERTS · FOOD DECORATION · CONFECTIONARY · SCIENCE, MATH, &        REFERENCE BOOKS · SERVICE & SANITATION · MANAGEMENT & FINANCE

- LINKS -

Food Science, Math, and Reference Titles

Recommended titles
Links lead to Amazon.com for more details, price, and purchase info.

Search/Recherche Amazon.ca (Canada) Amazon.de (Deutschland) Amazon.fr (France) Amazon.co.uk (UK) Amazon.com (USA)

- Science, Math, and Reference Titles -

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee Scribner, revised edition, 2004. 896 pp.     "A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar ... for its twentieth anniversary, Harold McGee has ... rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. " --Amazon.com, and book description The Science of Cooking by Peter Barham Springer-Verlag, 2001. 244 pp.     "A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes that are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unraveling the mysteries of the "art" of good cooking. Dr. Peter Barham has long been involved in popularizing science in Great Britain where he has lectured and been on radio and television shows on the science of food. In 1999, he won the IOP Prize for Promoting the Public Awareness of Physics." -- book description.

Chef's Book of Formulas, Yields, and Sizes
by Arno Schmidt
John Wiley & Sons; 3rd edition, 2003. 354 pp.

"This encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget ... Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking; Information on caloric counts, nutrition, and seasonal foods; Serving sizes accepted in most fine restaurants..." --book description

The Contemporary Encyclopedia of Herbs & Spices : Seasonings for the Global Kitchen
by Tony Hill
John Wiley & Sons, 2004. 432pp.

"spice merchant Tony Hill shares his vast store of knowledge in an entertaining, exhaustive, and up-to-date guide. More than 350 herbs, spices, and spice blends; Information on history and countries of origin; Latin names and botanical background; Cooking and use guidelines. More than 75 recipes" --book description

North Atlantic Seafood: A Comprehensive Guide With Recipes
by Alan Davidson
Ten Speed Press, 3rd edition, 2003. 512pp

"A biological catalog, and history of over 100 edible species of fish and shellfish found in North Atlantic waters accompanied by over 200 fish recipes prepared by various cultures in the region. The charmingly-written text is richly illustrated with drawings of each species found." --book description

Mediterranean Seafood: A Comprehensive Guide With Recipes
by Alan Davidson
Ten Speed Press, 3rd edition, 2002. 432pp

"A biological catalog, and history of over 100 edible species of fish and shellfish found in the Mediterranean accompanied by over 200 fish recipes prepared by various cultures in the region. The charmingly-written text is richly illustrated with drawings of each species found." --book description

Seafood of South-East Asia: A Comprehensive Guide With Recipes
by Alan Davidson
Ten Speed Press, 2nd edition, 2004. 368pp

"A biological catalog, and history of over 200 edible species of seafood found in South-East Asia accompanied by over 150 traditional recipes of Vietnam, Cambodia, Thailand, and Indonesia. The charmingly-written text is richly illustrated with drawings of each species found." --book description

French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France
by Joel Robuchon (Foreword), Tomoko Yamada, Yohei Maruyama, Kazuko Masui
DK Publishing, 2000. 240pp

"A mouth-watering guide to more than 350 cheeses from every region of France, this definitive reference captures a vast array of savory fromages. Designed for both amateur enthusiasts and serious gourmets, this easy-to-use book enables readers to appreciate the flavors and the process of cheesemaking. Organized alphabetically, each cheese, its seasonal availability, regional origin, and properties are described concisely and clearly. Accompanying the entries are invaluable photographs of the cheese in its various states, both outward bulk and sliced through, for easy identification. In addition, every listing offers wine recommendations by international connoisseurs Robert and Isabelle Vifian, and includes tips for storing, serving, and sampling..." --book description

The Complete Book of Chicken : Turkey, Game Hen, Duck, Goose, Quail, Squab, and Pheasant
by Cooks Illustrated
DK Publishing, 2000. 240pp

"...Vast and authoritative, with 38 chapters containing nearly 500 recipes and 300 illustrations, The Complete Book of Chicken offers readers the very best methods for preparing chicken, as well as turkey, duck, goose, quail, squab, and pheasant. ... Inside, you’ll find: The surest way to roast chicken with a crisp skin and juicy, tender meat; Clearly illustrated tips and directions on preparing birds, including carving, stuffing a goose, and butterflying Cornish game hens; How to prepare and serve less common poultry like duck and other game birds; Why brining a turkey makes all the difference in the world..." --book description

Larousse Gastronomique
by Joel Robuchon, Prosper Montagne (editor)
Clarkson N. Potter, Revised edition, 2001.

"... Larousse Gastronomique one of the culinary world's most familiar reference sources has been updated again with a sleek, stylish look for a new generation of cooks. The encyclopedia continues to retain its focus on the classic continental culinary tradition, but this new edition acknowledges the growing importance of other cuisines by including, for the first time, entries on American cooking and by offering more information on terms, ingredients, and dishes from other parts of the world. Larousse does overlap with The Oxford Companion to Food (LJ 10/15/99), ... However ... Larousse will probably be the first choice of cooks who need information on culinary terms and cooking techniques, and, unlike Oxford, it contains more than 3500 recipes and an array of gorgeous color photographs. ... " Library Journal, John Charles, Scottsdale P.L., AZ

Larousse Gastronomique
by Joël Robuchon
1996, Hardcover.

l'édition originale en français.

The Fish Bowl © Copyright 2002-2006 by rkc. All rights reserved. All trademarks mentioned here are the property of their respective owners. visit : rkchin home : photography : nyc chinatown : the fish bowl :