This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed.
Kitchen Mysteries: Revealing the Science of Cookingby Hervé This, Jody Gladding
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
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.
Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here.
This's molecular gastronomy is garnished with the author's own rich philosophy of food and flavor.
An exuberant paean for the role of science in cooking... This's book performs a great service.
This book should be in every kitchen.
[An] eye-opening book.
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.
Well crafted, sprinkled with insight, and containing a menagerie of information, Kitchen Mysteries is a wonderful trip down a stellar buffet line.
Kitchen Mysteries is another tour de force for the French scientific chef... Highly Recommended.
This's book offers expert explanations that give the reader a better understanding of both cooking and cuisine. As such, it is enticing.
- Columbia University Press
- Publication date:
- Arts and Traditions of the Table: Perspectives on Culinary History
- Sold by:
- Barnes & Noble
- NOOK Book
- 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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