Kitchen Mysteries: Revealing the Science of Cooking

Kitchen Mysteries: Revealing the Science of Cooking

ISBN-10:
0231141718
ISBN-13:
9780231141710
Pub. Date:
07/15/2010
Publisher:
Columbia University Press
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Overview

Kitchen Mysteries: Revealing the Science of Cooking

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.

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: 764,721
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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