Kitchen Mysteries

Revealing the Science of Cooking
Erscheinungsjahr 2010
ISBN: 978-0-231-14171-0
Verlag: Columbia University Press

Buch, Englisch, 232 Seiten, Print PDF, Format (B × H): 153 mm x 202 mm, Gewicht: 292 g

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

International celebrity and co-founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé 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.

Autoren/Hrsg.

This, Hervé

Weitere Mitwirkende

Gladding, Jody

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Populärwissenschaftliche Werke

Leseproben

Read Hervé This on >the alcohols and >how long you should steep tea.

Über Autor(innen)

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia's Molecular Gastronomy and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.Jody Gladding is a poet and has translated twenty works from French, most recently, Madeleine Ferrière's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.