The Scientist Chef - When Science Gets in the Kitchen - Diego Golombek and Pablo Schwarzbaum
The Scientist Chef: When Science Gets in the Kitchen
By Diego Golombek and Pablo Schwarzbaum
A fascinating exploration of the science behind everyday cooking
In The Scientist Chef, Diego Golombek and Pablo Schwarzbaum take readers on a mouthwatering journey through the science of cooking. From the chemistry of baking to the physics of boiling, they explain the science behind everyday cooking techniques and ingredients, and show how we can use this knowledge to create delicious and nutritious meals.
Learn how to:
- Make the perfect steak
- Bake a fluffy cake
- Brew a flavorful cup of coffee
- And more!
With its engaging writing style and beautiful illustrations, The Scientist Chef is a must-have for anyone who loves to cook or is simply curious about the science behind food.
Chapter 1: The Chemistry of Cooking
In this chapter, Golombek and Schwarzbaum explore the basic chemistry of cooking. They explain how heat, water, and acids affect the structure of food, and how these changes can be used to create delicious dishes.
For example, they show how:
- Heat can cause proteins to denature, which is what makes meat cook.
- Water can dissolve sugars and salts, which is what makes food taste sweet and salty.
- Acids can break down proteins and carbohydrates, which is what makes food tender and flavorful.
Chapter 2: The Physics of Cooking
In this chapter, Golombek and Schwarzbaum explore the physics of cooking. They explain how heat transfer, convection, and evaporation affect the way food cooks, and how these principles can be used to create evenly cooked dishes.
For example, they show how:
- Heat transfer can be used to cook food evenly by using a variety of cooking methods, such as boiling, baking, and frying.
- Convection can be used to circulate hot air around food, which helps to cook it evenly.
- Evaporation can be used to remove moisture from food, which can help to create crispy textures.
Chapter 3: The Science of Ingredients
In this chapter, Golombek and Schwarzbaum explore the science of ingredients. They explain the nutritional value of different foods, and how they can be combined to create healthy and delicious meals.
For example, they show how:
- Fruits and vegetables are packed with vitamins, minerals, and antioxidants, which are essential for good health.
- Whole grains are a good source of fiber, which can help to lower cholesterol and blood sugar levels.
- Lean protein is essential for building and repairing tissues.
Chapter 4: The Art of Cooking
In this chapter, Golombek and Schwarzbaum explore the art of cooking. They discuss the importance of creativity and experimentation in the kitchen, and how to use your senses to create delicious dishes.
For example, they show how:
- Creativity can be used to come up with new and exciting recipes.
- Experimentation can be used to find the perfect combination of ingredients and cooking methods.
- Your senses can be used to guide you in creating delicious dishes.
Conclusion
The Scientist Chef is a fascinating exploration of the science behind everyday cooking. With its engaging writing style and beautiful illustrations, it is a must-have for anyone who loves to cook or is simply curious about the science behind food.