Bibliograph

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

Type

Label

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

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Kitchen mysteries

Nature of contents

bibliography

Oclc number

154711183

Responsibility statement

Hervé This ; translated by Jody Gladding

Series statement

Arts & traditions of the table

Sub title

revealing the science of cooking = Les secrets de la casserole

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

Table Of Contents

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

Classification