How can you tell an uncooked egg from a hardboiled egg without cracking it open? Is it really necessary to serve red and white wine in different types of glasses? Are there serious culinary uses for the microwave? Why does butter sometimes taste like the refrigerator? Can chili peppers actually burn a hole in your stomach? If you’ve ever been curious about the answers to these and similar kitchen questions, then Why Do Lobsters Turn Red When You Cook Them? is the book for you.
Internationally renowned French chemist Hervé This offers tantalizing tidbits of the science behind food and cooking and their application to culinary basics, including how to toss a perfect salad, taste wine like a pro, and know when a loaf of bread has risen fully. You’ll learn how and why we do things the way we do in the kitchen, as well as dozens of simple techniques to improve your cooking.
Whether you're a cook, a science buff, or just someone who loves to eat, this delightful volume is a must-have compendium of little-known facts, tips, and tricks about what we eat and drink.
|Publisher:||Fall River Press|
|Product dimensions:||4.50(w) x 6.50(h) x 0.75(d)|
About 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 several books about food and cooking, including Molecular Gastronomy, and is a monthly contributor to Pour la Science, the French-language edition of Scientific American.
Most Helpful Customer Reviews
Herve This is a great chemist but this book falls way way way short of a good book. It is about 175 pages but everything in this book can probably fit on less than five pages. Each page is filled with about 3 sentences which are written using a 1 inch font. I was extremely dissapointed and felt like I was ripped off!!! If you really want a good book on food science try "What Einstein told his cook" and "on cooking".