Kitchen Mysteries - Revealing the Science of Cooking

Informationen zum Autor Hervé This. Translated by Jody Gladding Klappentext International celebrity and co-founder of molecular gastronomy Herv? This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl? from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen. Inhaltsverzeichnis Series Editor's Foreword Cooking and Science The New Physiology of Flavor Soup Milk Gels, Jellies, Aspics Mayonnaise The Egg's Incarnations A Successful Soufflé ? Cooking The Boiled and the Bouillon Steaming Braising Chicken Stew, Beef Stew, Veal Stew Questions of Pressure Roasting Deep-Frying Sautés and Grills Even More Tender Salting Microwaves Vegetables: Color and Freshness Sauces: Creamy, Satiny, Flavorful A Burning Question The Salad: An Oasis of Freshness Yogurt and Cheese Fruits of the Harvest Ices and Sorbets Cakes: Light and Melting Pastry Dough: Tart, Shortbread, and Puff Pastry Sugar Bread Wine The Alcohols Jams Tea Cold and Cool Vinegar Kitchen Utensils Mysteries of the Kitchen Glossary Index

Product details

• Authors: Herve This, Hervé This
• Assisted by: Jody Gladding (Translation)
• Publisher: Columbia University Press
• Languages: English
• Product format: Paperback / Softback
• Released: 15.07.2010
• EAN: 9780231141710
• ISBN: 978-0-231-14171-0
• No. of pages: 232
• Series: Arts and Traditions of the Table: Perspectives on Culinary History; Arts and Traditions of the Table
• Subjects: Guides > Food & drink > General, dictionaries, tables; COOKING / Methods / General, popular science, Science, Cookery / food & drink etc, TECHNOLOGY & ENGINEERING / Food Science / General, Cookery / food and drink / food writing