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The Science of the Oven
Engelsk Paperback
The Science of the Oven
Engelsk Paperback

220 kr
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Om denne bog
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 his trademark eloquence and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve 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, and he demystifies the meaning of taste and the making of flavor. He 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 Herve This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Product detaljer
Sprog:
Engelsk
Sider:
216
ISBN-13:
9780231147071
Indbinding:
Paperback
Udgave:
ISBN-10:
0231147074
Udg. Dato:
7 aug 2012
Længde:
16mm
Bredde:
145mm
Højde:
199mm
Forlag:
Columbia University Press
Oplagsdato:
7 aug 2012
Forfatter(e):
Kategori sammenhænge