Kitchen Mysteries: Revealing the Science of Cooking
  • Kitchen Mysteries: Revealing the Science of Cooking
  • Kitchen Mysteries: Revealing the Science of Cooking

Kitchen Mysteries: Revealing the Science of Cooking

by Herve This
     
 

ISBN-10: 0231141718

ISBN-13: 9780231141710

Pub. Date: 07/15/2010

Publisher: Columbia University Press

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking 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

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Overview

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking 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.

In Kitchen Mysteries, Hervé This offers a second helping of his world-renowned 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.

Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. 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. Hervé then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.

By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook.

Columbia University Press

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Product Details

ISBN-13:
9780231141710
Publisher:
Columbia University Press
Publication date:
07/15/2010
Series:
Arts and Traditions of the Table: Perspectives on Culinary History Series
Pages:
220
Sales rank:
786,164
Product dimensions:
5.90(w) x 7.90(h) x 0.60(d)
Age Range:
18 Years

Table of Contents

Series Editor's Foreword vii

Cooking and Science 1

The New Physiology of Flavor 11

Soup 29

Milk 31

Gels, Jellies, Aspics 34

Mayonnaise 39

The Egg's Incarnations 44

A Successful Soufflé? 50

Cooking 58

The Boiled and the Bouillon 63

Steaming 69

Braising 71

Chicken Stew, Beef Stew, Veal Stew 75

Questions of Pressure 77

Roasting 79

Deep-Frying 85

Sautés and Grills 89

Even More Tender 92

Salting 97

Microwaves 99

Vegetables: Color and Freshness 102

Sauces: Creamy, Satiny, Flavorful 110

A Burning Question 126

The Salad: An Oasis of Freshness 128

Yogurt and Cheese 131

Fruits of the Harvest 134

Ices and Sorbets 136

Cakes: Light and Melting 139

Pastry Dough: Tart, Shortbread, and Puff Pastry 145

Sugar 151

Bread 153

Wine 165

The Alcohols 176

Jams 179

Tea 184

Cold and Cool 188

Vinegar 190

Kitchen Utensils 192

Mysteries of the Kitchen 196

Glossary 199

Index 211

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