Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

This, Hervé; Gladding, Jody [Translator]

ISBN 10: 023114170X / ISBN 13: 9780231141703

Edité par Columbia University Press, 2007

A propos de cet article

A nice hardcover with a crisp dust jacket, a tight binding and an unmarked text.First edition, with a full number line.From a private smoke free collection. Shipping within 24 hours, tracking number and delivery Confirmation.

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Détails bibliographiques

• Titre: Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
• Éditeur: Columbia University Press
• Date de parution: 2007
• Langue: anglais
• ISBN à 10 chiffres: 023114170X
• ISBN à 13 chiffres: 9780231141703
• Reliure: Hardcover
• Édition: First Edition.
• État de l'article: Very Good
• Poids: 13 onces

A propos de ce titre

Synopsis

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.

À propos de l?auteur

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia's Molecular Gastronomy and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American. Jody Gladding is a poet and has translated twenty works from French, most recently, Madeleine Ferrière's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.