The Science of Meat by Dario Bressanini

AUTHOR'S WORD

Dario Bressanini, best-selling author, chemistry teacher and researcher by profession, after the success of the volume on the science of pastry, returns with a book dedicated to meat, which he talks about like this:
'I tried to condense what we need to know when we cook a roast, prepare a broth, grill a hamburger, marinate a chicken breast, pickle a pork tenderloin, and so many other things. Solid science but, as you know by now, explained in a simple way with the help of tables, illustrations, graphs, home experiments, boxes, trivia and Barbara Torresan''s beautiful photographs.

WHAT YOU WILL FIND IN THE BOOK

The book covers the composition, texture, color, flavor, texture and juiciness of meat by applying the theoretical foundations to various dry and wet cooking and even low-temperature cooking. Simple language, explanatory drawings and practical tables help to understand everything needed to recognize pieces, acquire the right cuts and cook them properly.
The volume is enhanced by recipes, or it would be better to say "culinary experiments": experimental applications of the chemical and physical principles illustrated. A kind of instruction manual that explains the reasons why things move, because if you understand how to scientifically prepare a good pot roast there will be no problem following a recipe for an ossobuco or a scaloppina.