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      Stephen Jarvis 9780374139667

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This title in other editions

Other titles in the Arts and Traditions of the Table: Perspectives on Culinary History series:

Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

by

Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) Cover

 

Synopses & Reviews

Publisher Comments:

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve 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, Herve 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 souffle from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sauteing 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. Herve 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. Herve explores the effects of boiling, steaming, braising, roasting, deep-frying, sauteing, 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, Herve 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, Hervé This continues to make the complex science of food digestible to the cook.

Synopsis:

International celebrity and co-founder of molecular gastronomy HervA(c) This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflA(c) 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.

Product Details

ISBN:
9780231141710
Author:
This, Herve
Publisher:
Columbia University Press
Translator:
Gladding, Jody
Author:
This, Herva(c)
Subject:
History
Subject:
General
Subject:
Food Science
Subject:
Cooking and Food-Historical Food and Cooking
Edition Description:
Paperback
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Publication Date:
20100731
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
220
Dimensions:
7.90x5.90x.60 in. .60 lbs.

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Related Subjects

Cooking and Food » Reference and Etiquette » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Reference » Science Reference » Technology

Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) New Trade Paper
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Product details 220 pages Columbia University Press - English 9780231141710 Reviews:
"Synopsis" by , International celebrity and co-founder of molecular gastronomy HervA(c) This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflA(c) 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.
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