Rätsel der Kochkunst: Naturwissenschaftlich erklärt

Overview

Autorenportrait: Hervé This-Benckhard erforscht die Physik und Chemie des Kochens am Collège de France in Paris und lehrt an der Faculté des sciences et des techniques in Tours. Er ist stellvertretender Chefredakteur der Zeitschrift Pour la Science und dank seiner Verdienste um die physikalisch-chemischen Grundlagen der Kochkunst Ehrenmitglied von Les Toques blanches.

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Paperback (Softcover reprint of the original 1st ed. 1996)
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Overview

Autorenportrait: Hervé This-Benckhard erforscht die Physik und Chemie des Kochens am Collège de France in Paris und lehrt an der Faculté des sciences et des techniques in Tours. Er ist stellvertretender Chefredakteur der Zeitschrift Pour la Science und dank seiner Verdienste um die physikalisch-chemischen Grundlagen der Kochkunst Ehrenmitglied von Les Toques blanches.

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Product Details

  • ISBN-13: 9783642647246
  • Publisher: Springer Berlin Heidelberg
  • Publication date: 7/31/2012
  • Language: German
  • Edition description: Softcover reprint of the original 1st ed. 1996
  • Edition number: 1
  • Pages: 242
  • Product dimensions: 6.14 (w) x 9.21 (h) x 0.53 (d)

Table of Contents

Kochkunst und Wissenschaft.- Eine neue Physiologie des Geschmacks.- Die Suppe.- Die Milch.- Gele, Gelees und Aspik.- Die Mayonnaise.- Metamorphosen des Hühnereis.- Das Geheimnis der Soufflés.- Das Garen.- Das Kochen.- Das Dämpfen.- Das Schmoren.- Das Huhn im Topf.- Fragen des Drucks.- Das Braten.- Das Fritieren.- Sautieren und Grillen.- Noch zarter bitte!.- Das Pökeln.- Die Mikrowelle.- Das Gemüse.- Die Welt der Saucen.- Ein brennendes Problem.- Köstliche Salate.- Käse und Joghurt.- Das Obst.- Eiscreme und Sorbet.- Schaumgebäck.- Mürbeteig, Blätterteig, Sandteig.- Der Zucker.- Unser tägliches Brot.- Der Wein.- Spirituosen.- Konfitüren.- Der Tee.- Kühlen und Gefrieren.- Der Essig.- Küchenutensilien.- Offene Fragen.

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