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Kitchen Mysteries: Revealing the Science of Cooking
     

Kitchen Mysteries: Revealing the Science of Cooking

by Hervé This, Jody Gladding
 

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International celebrity and founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods

Overview

International celebrity and founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, 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 and allow for even more creativity and experimentation in the kitchen.

Editorial Reviews

Appetite for Books - Claudia Kousoulas

This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed.

Booklist

Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here.

Nature - Peter Barham

This's molecular gastronomy is garnished with the author's own rich philosophy of food and flavor.

Times Higher Education Supplement - Len Fisher

An exuberant paean for the role of science in cooking... This's book performs a great service.

Toronto Star - Christine Sismondo

This book should be in every kitchen.

Portsmouth Herald - Kate Colquhoun

[An] eye-opening book.

Seacoast Sunday - Lynn Harnett

Witty and humorous... [readers] whose eyes glaze over at the very mention of electrons may find themselves becoming entranced by This' graceful descriptions of essential chemical reactions.

Metro Spirit - J. Edward Sumerau

Well crafted, sprinkled with insight, and containing a menagerie of information, Kitchen Mysteries is a wonderful trip down a stellar buffet line.

Choice

Kitchen Mysteries is another tour de force for the French scientific chef... Highly Recommended.

Chemical Heritage - Pierre Laszlo

This's book offers expert explanations that give the reader a better understanding of both cooking and cuisine. As such, it is enticing.

Product Details

ISBN-13:
9780231512039
Publisher:
Columbia University Press
Publication date:
11/01/2007
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
232
File size:
816 KB

Meet the Author

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia's Molecular Gastronomy and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

Jody Gladding is a poet and has translated twenty works from French, most recently, Madeleine Ferriere's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.

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