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[null,"1.","Record Nr.",null,"UNINA9910148629703321"]
[null,null,"Autore",null,"Schroeder Keith"]
[null,null,"Titolo",null,"Cooking Light Mad Delicious : The Science of Making Healthy Food Taste Amazing"]
[null,null,"Pubbl/distr/stampa",null,"Birmingham : , : TI Inc. Books, , 2016"]
[{"$nulls":4},"©2016"]
[null,null,"ISBN",null,"9780848749927"]
[{"$nulls":4},"0848749928"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (506 pages)"]
[null,null,"Disciplina",null,"641.5"]
[null,null,"Soggetti",null,"Nutrition"]
[{"$nulls":4},"Cooking (Natural foods)"]
[{"$nulls":4},"Health"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Introduction -- Mental mise en place: how to get your kitchen and mind ready for cooking -- Hands on: master basic kitchen skills - Sauces & dressings: how to create sauces with fresh flavors and great texture -- Hot liquids: use steam for sides and main dishes that wow -- Harnessing steam: all about poaching, simmering, and boiling -- Pan cooking: sautéing, frying, braising, and more -- In the over: how to roast anything: nuts, veggies, meat, and fruit -- Playing with fire: recipes for the grill and the grill pan."]
[null,null,null,"Sommario/riassunto","Mad Delicious takes the kitchen science genre to the next level: It's not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking."]