Search Results for chefs - Narrowed by: Gladding, Jody.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dAUTHOR$002509Author$002509Gladding$00252C$002bJody.$002509Gladding$00252C$002bJody.$0026ps$003d300$0026st$003dPD?dt=list2024-05-11T10:20:49ZThe Science of the Oven.ent://SD_ILS/0/SD_ILS:2878442024-05-11T10:20:49Z2024-05-11T10:20:49Zby This, Hervé.<br/>Call Number 641.3<br/>Publication Date 2009<br/>Summary Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With trademark clarity and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for newcomers to his celebrated approach, The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=908203">Click here to view book</a><br/>Kitchen Mysteries : Revealing the Science of Cooking.ent://SD_ILS/0/SD_ILS:2878432024-05-11T10:20:49Z2024-05-11T10:20:49Zby This, Hervé.<br/>Call Number 641.5015<br/>Publication Date 2007<br/>Summary International celebrity and 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.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=908201">Click here to view book</a><br/>