The science of the oven /

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 tran...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: This, Hervé
Autor Corporativo: Columbia University. Press
Formato: Electrónico eBook
Idioma:Inglés
Francés
Publicado: New York : Columbia University Press, ©2009.
Colección:Arts and traditions of the table.
Temas:
Food > Analysis.
Food > Composition.
Food > Sensory evaluation.
Gastronomy.
Food Analysis
Aliments > Analyse.
Aliments > Analyse sensorielle.
Gastronomie.
gastronomy.
COOKING > General.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Let us play with our senses
  • Health and diet
  • What are the notes?
  • The question of hors d'oeuvres
  • Understanding, perfecting
  • Without forgetting all that makes life beautiful
  • From molecular cuisine to culinary constructivism
  • A last bite for the road.

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