The Science of the Oven

Hervé This (Autor)

Buch | Softcover

216 Seiten

2012
Columbia University Press (Verlag)
978-0-231-14707-1 (ISBN)

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Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.
For fans of Herve This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.

Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet who has translated more than twenty works from French.

Into the Mouth 1. Let Us Play with Our Senses 2. Health and Diet 3. What Are the Notes? 4. The Question of Hors d'oeuvres 5. Understanding, Perfecting 6. Without Forgetting All That Makes Life Beautiful 7. From Molecular Cuisine to Culinary Constructivism A Last Bite for the Road Glossary Bibliography Index

Erscheint lt. Verlag	7.8.2012
Reihe/Serie	Arts and Traditions of the Table: Perspectives on Culinary History
Übersetzer	Jody Gladding
Zusatzinfo	11 illus; 3 tables
Verlagsort	New York
Sprache	englisch
Maße	152 x 203 mm
Themenwelt	Sachbuch/Ratgeber ► Natur / Technik
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-231-14707-4 / 0231147074
ISBN-13	978-0-231-14707-1 / 9780231147071
Zustand	Neuware