Easy Culinary Science for Better Cooking: Recipes for Everyday Meals Made Easier, Faster and More Delicious

Easy Culinary Science for Better Cooking: Recipes for Everyday Meals Made Easier, Faster and More Delicious 

Use Simple Science To Transform Good Dishes Into Great Dishes

Take the guesswork and mystery out of cooking and become an improved chef with Easy Culinary Science for Better Cooking.

In this book, the practical science behind great food is broken down in an accessible, digestible way without overwhelming even the greenest of cooks. Jessica Gavin’s approachable recipes seamlessly blend together food science and culinary arts, to maximize flavor potential.

Jessica will expand your skill set and confidence in the kitchen, all while creating tasty culinary masterpieces. Learn the science behind how things work, how foods interact from a cooking or baking perspective and how to make flavorful, flawless meals consistently. Whether it’s mastering a perfect Pan-Seared Ribeye with Miso Butter or Scallops with Garlic Sauce, accomplishing impeccable Eggs Benedict and Mushroom Risotto, or whipping up a sensational Blender Hollandaise Sauce, this book has it all.

Elevate your favorite recipes to make them phenomenal, faster and more delicious, any night of the week

About the Author
Jessica Gavin is a certified culinary scientist and food science industry professional with formal culinary school training. Her work has been featured on Food Network, USA Today, The Kitchn and more. She lives in Orange County, CA.

We've had the book for a week and have made two of the recipes. Both were easy to follow as reader and both were delicious. The first chicken carbonara was a paint by numbers approach, where you cook all of the ingredients separately and add all of the cook ingredients together at the end. Add the egg and cheese and whisking them over steam provided a silky finish to an awesome dish that was full of flavor and texture. The 2nd dish was the Hawaiian rolls, and as my misses tells me, this recipe was different in that you don't have kneed the dough. The rolls took some time to let the bread rest and rise and all of the other stuff minus the kneading. Simply put every person that tasted the Hawaiian rolls loved them. The recipes are foods and meals that everyone loves, the author's approach is very tangible and the meals are to die for. --Paulo Alesana

Absolutely LOVE this cookbook. I've already made the Chinese Chicken Lettuce Wraps and they were phenomenal! I love the recipe science blurbs for each recipe, and Jessica provides super helpful cook's notes also. The book is super informative and Jessica communicates everything in the most straightforward, approachable manner. I've bookmarked almost every page because everything looks so incredible, and the photography is beautiful too! I'm having such a hard time trying to decide what to make next. This book is definitely going to stay on my kitchen counter to cook from all the time!!! --Molly K. 

I was introduced to Jessica's blog by my daughter. I liked it so much I signed up for email. Recipes show up in my inbox which inspire me for the week. I think her recipes are fabulous. The flavors are wonderful and I've learned new techniques. Easy Culinary Science For Better Cooking is just as just as great as her blog. The pages are clean and well organized. The photos are colorful and well done. I like the cook's notes and recipe science included with each recipe. This is more than a cookbook. There's an entire section on Test Kitchen Tools and Tips. If you're a new cook this book will be very helpful. If you're an experienced cook you will learn and refine techniques you already possess. This book is a great addition to your cooking library. --Harrington Terry 

Download Ebook Easy Culinary Science for Better Cooking: Recipes for Everyday Meals Made Easier, Faster and More Delicious  | 75 Mb | Pages 224 | EPUB | 2018

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