This Kitchen Mysteries

Revealing the Science of Cooking
1. Auflage 2007
ISBN: 978-0-231-51203-9
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 232 Seiten, Format (B × H): 152 mm x 203 mm

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

No detailed description available for "Kitchen Mysteries".

Autoren/Hrsg.

This, Hervé

Weitere Mitwirkende

Gladding, Jody

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Populärwissenschaftliche Werke

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

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.