# 0431182

The Science of the Oven

Συγγραφέας: This Herve
Εκδότης: Columbia University Press
ISBN: 9780231147064
Σειρά βιβλίου: Arts and Traditions of the Table: Perspectives on Culinary History
Αριθμός Σελίδων: 216
Διαστάσεις: 20x2x15
Γλώσσα Γραφής: English
Έτος Έκδοσης: 2009

Σύνοψη του βιβλίου "The Science of the Oven"

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.

Συγγραφέας/εις: This Herve
Κατηγορία: μαγειρική
Σειρά βιβλίου: Arts and Traditions of the Table: Perspectives on Culinary History
ISBN: 9780231147064
Ημερ/νία έκδοσης: 13/08/2009
Εξώφυλλο: Hardback
Σελίδες: 216
Γλώσσα βιβλίου: English
Γλώσσα πρωτοτύπου: French
Συντελεστές: Translated by: Jody Gladding
Τόπος έκδοσης: New York
Χώρα έκδοσης: United States
Βάρος βιβλίου: 442 gr
Διαστάσεις βιβλίου: 20x2x15 cm
Λεπτομέρειες εικονογράφησης: 11 illus; 3 tables


Into the Mouth 1. Let Us Play with Our Senses 2. Health and Diet 3. What Are the Notes? 4. The Question of Hors d'oeuvres 5. Understanding, Perfecting 6. Without Forgetting All That Makes Life Beautiful 7. From Molecular Cuisine to Culinary Constructivism A Last Bite for the Road Glossary Bibliography Index

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