[]
[]

The Science of the Oven

This, Hervé (Book - 2009 )
The Science of the Oven
Print

Series that include this title


Item Details

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, 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, 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 Hervé 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.
Authors: This, Hervé
Title: The science of the oven
Publisher: New York : Columbia University Press, c2009
Characteristics: 206 p. :,ill. ;,21 cm
Statement of Responsibility: Hervé This ; translated by Jody Gladding
Notes: Translated from the French
Contents: Let us play with our senses
Health and diet
What are the notes?
The question of hors d'oeuvres
Understanding, perfecting
Without forgetting all that makes life beautiful
From molecular cuisine to culinary constructivism
A last bite for the road
ISBN: 9780231147064
0231147066
9780231518543
0231518544
Branch Call Number: 641.013 T448s 2009
Bibliography: Includes bibliographical references (p. [191]-196) and index
Subject Headings: Food Sensory evaluation Food Analysis Food Composition Gastronomy
Topical Term: Food
Food
Food
Gastronomy
LCCN: 2009007523
MARC Display»

Opinion

Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add a Notice

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Videos

Add a Video

There are no videos for this title yet.

No similar edition of this title was found at MCL.

Try searching for The Science of the Oven to see if MCL owns related versions of the work.


  Loading...

Explore Further


Browse the Shelf

Browse the shelf is not available for this title.


Get NoveList Reading Recommendations

Subject Headings


  Loading...

Powered by BiblioCommons.
app08 Version tobio (tobio) Last updated 2014/09/24 13:12