یک مشت علم آشپزی: جوشاندن تخم مرغ از درون و دیگر داستان های آشپزخانه ۲۰۱۹
A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales 2019

1. Cover

2. Half Title

3. Title Page

4. Copyright Page

5. Table of Contents

6. Preface

7. Acknowledgments

1 The real thing? - The chemistry and psychology of an apple pie

2 Boiling an egg from the inside out

3 In the beginning there was an egg

4 Mussels on acid

5 Sausage engineering

6 Mustard, fiercely yours

7 The potatoes that refused to become tender

8 Gravlax and a pinch of salt chemistry

9 The art of heating

10 Cold skillet - juicy fish

11 Tempering the meat before cooking, …or maybe not

12 Cooking pits - prehistoric cooking meets science

13 White wine in cooking should always be dry, right?

14 Taking stock of broth

15 Salt shapes the pasta

16 You can see it, hear it, taste it, and feel it - what is it? It is the taste of food!

17 Can you cut down on the salt without affecting the taste?

18 Physics takes the cake

19 The great Norwegian porridge feud

20 The inevitable dishes

28. Glossary

29. Bibliography

30. Index