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Kitchen Mysteries: Revealing the Science of Cooking

Condition: BRAND NEW
ISBN: 9780231141703
Author(s): Herve This
Format: Hardcover
Year: 2007
Publisher: Columbia University Press
Dimensions: 163 x 208 x 20 (w x l x h)
Pages: 220
Series: Arts and Traditions of the Table: Perspectives on Culinary History (Hardcover)

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Description:
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv& eacute; This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world.

In "Kitchen Mysteries," Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl& eacute; from falling. He illuminates abstract concepts with practical advice and concrete examplesfor instance, how saut& eacute;ing in butter chemically alters the molecules of mushroomsso that cooks of every stripe can thoroughly comprehend the scientific principles of food.

"Kitchen Mysteries" begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Herv& eacute; then dives into the main course, discussing the science b Please click here to ask a question
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