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Kitchen Mysteries: Revealing the Science of Cooking by Herve This (Hardcover, 2007)

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Author:Herve This. Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History): Revealing the Science of Cooking. Book Binding:Hardback. We appreciate the impact a good book can have.

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An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv?? This is known for his ground-breaking 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. In Kitchen Mysteries, Herv?? This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl?? from falling. He illuminates abstract concepts with practical advice and concrete examples?for instance, how saut??ing in butter chemically alters the molecules of mushrooms?so that cooks of every stripe can thoroughly comprehend the scientific principles of food. Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. 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. Herv?? then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herv?? explores the effects of boiling, steaming, braising, roasting, deep-frying, saut??ing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper. By sharing the empirical principles chefs have valued for generations, Herv?? This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herv?? This continues to make the complex science of food digestible to the cook.

Product Identifiers

Publisher
Columbia University Press
ISBN-13
9780231141703
eBay Product ID (ePID)
87109235

Product Key Features

Author
Herve this
Publication Name
Kitchen Mysteries: Revealing the Science of Cooking
Format
Hardcover
Language
English
Subject
Science
Publication Year
2007
Type
Textbook
Number of Pages
232 Pages

Dimensions

Item Height
203mm
Item Width
152mm

Additional Product Features

Title_Author
Herve this
Series Title
Arts and Traditions of the Table: Perspectives on Culinary History
Genre
Food & Drink
Country/Region of Manufacture
United States

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5 out of 5 stars
by dghdivine08 Nov, 2017
Love it
Great reference for chefs or my one who loves food and cooking
Verified purchase: Yes | Condition: Pre-owned

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