Research Catalog
The science of the oven / Hervé This ; translated by Jody Gladding.
- Title
- The science of the oven / Hervé This ; translated by Jody Gladding.
- Author
- This, Hervé.
- Publication
- New York : Columbia University Press, c2009.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Use in library | TX546 .T55313 2009 | Off-site |
Details
- Description
- 206 p. : ill.; 21 cm.
- Summary
- "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 clarity 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; demystifies the meaning of taste and the making of flavor; 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."--BOOK JACKET.
- Series Statement
- Arts and traditions of the table
- Uniform Title
- Arts and traditions of the table.
- De la science aux fourneaux. English
- Alternative Title
- De la science aux fourneaux.
- Subjects
- Note
- Translated from the French.
- Bibliography (note)
- Includes bibliographical references and index.
- ISBN
- 9780231147064 (cloth : alk. paper)
- 0231147066 (cloth : alk. paper)
- 9780231518543 (ebook)
- 0231518544 (ebook)
- LCCN
- 2009007523
- Owning Institutions
- Columbia University Libraries