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Author This, Hervé.

Title Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding.

Publication Info. New York : Columbia University Press, [2007]
©2007

Copies

Location Call No. Status
 Mansfield, Main Library - Adult Nonfiction  641.5 THIS    Check Shelf
Description ix, 220 pages : illustrations ; 21 cm.
Series Arts & traditions of the table
Arts and traditions of the table.
Bibliography Includes bibliographical references and index.
Contents Series editor's foreword -- Cooking and science -- The new physiology of flavor -- Soup -- Milk -- Gels, jellies, aspics -- Mayonnaise -- The egg's incarnations -- A successful soufflé? -- Cooking -- The boiled and the bouillon -- Steaming -- Braising -- Chicken stew, beef stew, veal stew -- Questions of pressure -- Roasting -- Deep-frying -- Sautés and grills -- Even more tender -- Salting -- Microwaves -- Vegetables : color and freshness -- Sauces : creamy, satiny, flavorful -- A burning question -- The salad : an oasis of freshness -- Yogurt and cheese -- Fruits of the harvest -- Ices and sorbets -- Cakes : light and melting -- Pastry dough : tart, shortbread, and puff pastry -- Sugar -- Bread -- Wine -- The alcohols -- Jams -- Tea -- Cold and cool -- Vinegar -- Kitchen utensils -- Mysteries of the kitchen -- Glossary -- Index.
Summary Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking 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. 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. Here, This offers a second helping of his 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. --From publisher description.
Subject Cooking.
Cookbooks.
Food.
Gastronomy.
Added Title Secrets de la casserole. English
Les secrets de la casserole
ISBN 9780231141703 cloth alkaline paper
023114170X cloth alkaline paper
9780231512039 electronic
0231512031 electronic
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