Kitchen Mysteries : Revealing the Science of Cooking.

International celebrity and founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes...

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Bibliographic Details
Call Number:Libro Electrónico
Format: Electronic eBook
Language:Inglés
Published: Columbia University Press 2007.
Series:Arts and traditions of the table.
Subjects:
Cooking.
Food.
Gastronomy.
Food
Aliments.
Gastronomie.
food.
gastronomy.
SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy).
Cooking
Gastronomy
Electronic resource.
Online Access:Texto completo
Table of Contents:
  • Cover13;
  • Contents
  • Series Editors Foreword
  • Cooking and Science
  • The New Physiology of Flavor
  • Soup
  • Milk
  • Gels, Jellies, Aspics
  • Mayonnaise
  • The Eggs Incarnations
  • A Successful Souffl233;?
  • Cooking
  • The Boiled and the Bouillon
  • Steaming
  • Braising
  • Chicken Stew, Beef Stew, Veal Stew
  • Questions of Pressure
  • Roasting
  • Deep-Frying
  • Saut233;s and Grills
  • Even More Tender
  • Salting
  • Microwaves
  • Vegetables
  • Sauces
  • A Burning Question
  • The Salad
  • Yogurt and Cheese
  • Fruits of the Harvest
  • Ices and Sorbets
  • Cakes
  • Pastry Dough
  • Sugar
  • Bread
  • Wine
  • The Alcohols
  • Jams
  • Tea
  • Cold and Cool
  • Vinegar
  • Kitchen Utensils
  • Mysteries of the Kitchen
  • Glossary
  • Index.

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