Kitchen Mysteries : Revealing the Science of Cooking.

ISBN:

9780231512039

Title:

Author:

This, Hervé.

Personal Author:

This, Hervé.

Physical Description:

1 online resource (233 pages)

Series:

Arts and Traditions of the Table: Perspectives on Culinary History

Contents:

Intro -- Contents -- Series Editorâ€™s Foreword -- Cooking and Science -- The New Physiology of Flavor -- Soup -- Milk -- Gels, Jellies, Aspics -- Mayonnaise -- The Eggâ€™s Incarnations -- A Successful SoufflÃ© ? -- Cooking -- The Boiled and the Bouillon -- Steaming -- Braising -- Chicken Stew, Beef Stew, Veal Stew -- Questions of Pressure -- Roasting -- Deep-Frying -- SautÃ©s and Grills -- Even More Tender -- Salting -- Microwaves -- Vegetables -- Sauces -- A Burning Question -- The Salad -- Yogurt and Cheese -- Fruits of the Harvest -- Ices and Sorbets -- Cakes -- Pastry Dough -- Sugar -- Bread -- Wine -- The Alcohols -- Jams -- Tea -- Cold and Cool -- Vinegar -- Kitchen Utensils -- Mysteries of the Kitchen -- Glossary -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Gastronomy.

Added Author:

Gladding, Jody.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2007

Publication Information:

New York :

Columbia University Press,

2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5015	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).

In Kitchen Mysteries , Hervé This--international celebrity and founder of molecular gastronomy--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 soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sautéing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food.

By sharing the empirical principles chefs have valued for generations, Hervé 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.

"Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here."--Booklist

"This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed."--Appetite for Books

"[An] eye-opening book."--Portsmouth Herald

" Kitchen Mysteries is another tour de force for the French scientific chef . . . Highly Recommended."--Choice

Author Notes

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.

Excerpts

Read Hervé This on the alcohols and how long you should steep tea . Excerpted from Kitchen Mysteries: Revealing the Science of Cooking by Hervé This All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.