Kitchen Mysteries

Kitchen Mysteries

Revealing the Science of Cooking = Les Secrets De La Casserole

Printed Music - 2007
Average Rating:
Rate this:
Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. This offers a second helping of his insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sautéing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food. --From publisher description.
Publisher: New York : Columbia University Press, c2007
ISBN: 9780231512039
0231512031
9780231141703
023114170X
Branch Call Number: 641.5 T349K
Characteristics: ix, 220 p. : ill. ; 21 cm
Additional Contributors: Gladding, Jody 1955-

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

  Loading...

Find it at TPL

  Loading...
[]
[]
To Top