Well, honest speaking, I'm hardly write in English. Because I'm not a good English writer, but I'm trying.
This book is amazing and it impress me.
I came across this book from a post of a friend in Facebook. It's presented in TED.
Modernist Cuisine: The Art and Science of Cooking is not an ordinary cookbook. The book explained the science behind cooking and food. The books shown the beauty of the food.
This group of people is crazy. They cut everything into half, include the cookware, the burgers, the vege, and etc. just to take the photos of the cooking process. The photos tell the story of cooking.
What will happen when the vege is boiling in the pot?
What will happen when grill a burger?
What is the chemical reaction of the food when the food being heat up?
The book tell the story.
In TED, cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, "Modernist Cuisine". He shared the secret of its cool photographic illustrations, which show cross-sections of food in the very act of being cooked. He said, in facts, understanding why cooking works requires knowing the science of cooking -- some of the chemistry, some of the physics and so forth.
True. Food is science. Just like what my daddy taught me when I was small. My daddy always relates science into food and cooking. Remembered once, he taught me how to use a wok to be an oven. Can you believe it? I can use my wok as an oven to bake my pizza and toast my garlic bread. It's simple. I called it "dry steam". What you need is a clean wok and a steam stand. Put the steam stand into the wok, on the fire, then put in your bread and covered up. That's all. Remember, do not put in water. We are not going to steam the bread, but toast the bread. It's the the heat circulation concept. It's all about science. And I always used this method to bake my garlic bread and pizza.
After I watched the video clip, I tried to search the book from web. The listed price in Amazon.com is $625.00 ( = MYR1910.94 by yahoo currency converter). Wow... it's much more expensive than my iPad. Although I love it, but I don't think I'll buy it. It's too expensive. But, if you love cooking and science, this is the book that you might want to own one.
This book is amazing and it impress me.
I came across this book from a post of a friend in Facebook. It's presented in TED.
Modernist Cuisine: The Art and Science of Cooking is not an ordinary cookbook. The book explained the science behind cooking and food. The books shown the beauty of the food.
This group of people is crazy. They cut everything into half, include the cookware, the burgers, the vege, and etc. just to take the photos of the cooking process. The photos tell the story of cooking.
What will happen when the vege is boiling in the pot?
What will happen when grill a burger?
What is the chemical reaction of the food when the food being heat up?
The book tell the story.
In TED, cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, "Modernist Cuisine". He shared the secret of its cool photographic illustrations, which show cross-sections of food in the very act of being cooked. He said, in facts, understanding why cooking works requires knowing the science of cooking -- some of the chemistry, some of the physics and so forth.
True. Food is science. Just like what my daddy taught me when I was small. My daddy always relates science into food and cooking. Remembered once, he taught me how to use a wok to be an oven. Can you believe it? I can use my wok as an oven to bake my pizza and toast my garlic bread. It's simple. I called it "dry steam". What you need is a clean wok and a steam stand. Put the steam stand into the wok, on the fire, then put in your bread and covered up. That's all. Remember, do not put in water. We are not going to steam the bread, but toast the bread. It's the the heat circulation concept. It's all about science. And I always used this method to bake my garlic bread and pizza.
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