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Kitchen Mysteries: Revealing the Science of Cooking by Hervé This, PB, New
US $6.00
ApproximatelyS$ 7.80
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Located in: Los Alamitos, California, United States
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eBay item number:297578143987
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Country of Origin
- US
- Subtitle
- Revealing the Science of Cooking
- EAN
- 9780231141710
- ISBN
- 9780231141710
- Release Year
- 2010
- Book Title
- Kitchen Mysteries
- Translator
- Jody Gladding
- Title
- Kitchen Mysteries
- Contributor
- Jody Gladding (Translated by)
- ISBN-10
- 0231141718
- Genre
- Food & Drink
- Release Date
- 07/15/2010
About this product
Product Identifiers
Publisher
Columbia University Press
ISBN-10
0231141718
ISBN-13
9780231141710
eBay Product ID (ePID)
102901006
Product Key Features
Number of Pages
232 Pages
Publication Name
Kitchen Mysteries : Revealing the Science of Cooking
Language
English
Publication Year
2010
Subject
Food Science, Methods / General
Type
Textbook
Subject Area
Cooking, Technology & Engineering
Series
Arts and Traditions of the Table: Perspectives on Culinary History Ser.
Format
Trade Paperback
Dimensions
Item Height
0.6 in
Item Weight
11.3 Oz
Item Length
8 in
Item Width
7.4 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
22
Reviews
"This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed." -- Claudia Kousoulas, Appetite for Books, This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed., "Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here." -- Booklist, Witty and humorous... [readers] whose eyes glaze over at the very mention of electrons may find themselves becoming entranced by This' graceful descriptions of essential chemical reactions., Fans of 'Curious Cook' Harold McGee will relish the latest from This ( Molecular Gastronomy ), a French chemist and foodie hero who has helped to usher in the current restaurant world vogue for turning the kitchen into a laboratory.... Even those who might be turned off by the thought of food chemistry will quickly be drawn in by his obvious love of food and eagerness to apply his research to helping people cook better., This's book offers expert explanations that give the reader a better understanding of both cooking and cuisine. As such, it is enticing., "Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here." -- "Booklist", "This's molecular gastronomy is garnished with the author's own rich philosophy of food and flavor." -- Peter Barham, Nature, "This's book offers expert explanations that give the reader a better understanding of both cooking and cuisine. As such, it is enticing." -- Pierre Laszlo, Chemical Heritage, "Taking kitchen science to a whole new (molecular) level, Herv& É This is changing the way France& -and the world& -cooks." -- Patric Kuh, Gourmet, Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here., "Fans of 'Curious Cook' Harold McGee will relish the latest from This ( Molecular Gastronomy), a French chemist and foodie hero who has helped to usher in the current restaurant world vogue for turning the kitchen into a laboratory.... Even those who might be turned off by the thought of food chemistry will quickly be drawn in by his obvious love of food and eagerness to apply his research to helping people cook better." -- Publishers Weekly, "Witty and humorous... [readers] whose eyes glaze over at the very mention of electrons may find themselves becoming entranced by This' graceful descriptions of essential chemical reactions." -- Lynn Harnett, Seacoast Sunday, Well crafted, sprinkled with insight, and containing a menagerie of information, Kitchen Mysteries is a wonderful trip down a stellar buffet line., "This molecular gastronomy is garnished with the authors own rich philosophy of food and flavor." -- Peter Barham, Nature
Grade From
College Graduate Student
Illustrated
Yes
Dewey Decimal
664.0015
Table Of Content
Series Editor's Foreword Cooking and Science The New Physiology of Flavor Soup Milk Gels, Jellies, Aspics Mayonnaise The Egg's Incarnations A Successful Soufflé ? Cooking The Boiled and the Bouillon Steaming Braising Chicken Stew, Beef Stew, Veal Stew Questions of Pressure Roasting Deep-Frying Sautés and Grills Even More Tender Salting Microwaves Vegetables: Color and Freshness Sauces: Creamy, Satiny, Flavorful A Burning Question The Salad: An Oasis of Freshness Yogurt and Cheese Fruits of the Harvest Ices and Sorbets Cakes: Light and Melting Pastry Dough: Tart, Shortbread, and Puff Pastry Sugar Bread Wine The Alcohols Jams Tea Cold and Cool Vinegar Kitchen Utensils Mysteries of the Kitchen Glossary Index
Synopsis
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv 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 , Herv 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 from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how saut ing in butter chemically alters the molecules of mushrooms--so 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 then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herv explores the effects of boiling, steaming, braising, roasting, deep-frying, saut ing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper. By sharing the empirical principles chefs have valued for generations, Herv This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herv This continues to make the complex science of food digestible to the cook., International celebrity and co-founder of molecular gastronomy Herv This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl 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., An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé 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 , Hervé 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 soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sautéing in butter chemically alters the molecules of mushrooms--so 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. Hervé then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper. By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook.
LC Classification Number
TX541
Item description from the seller
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