Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole /

International celebrity and co-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 recip...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: This, Hervé
Formato: Electrónico eBook
Idioma:Inglés
Francés
Publicado: New York : Columbia University Press, ©2007.
Colección:Arts and traditions of the table.
Temas:
Cooking.
Food.
Gastronomy.
Cooking (Vegetables)
Food
Cuisine (Légumes)
Aliments.
Gastronomie.
food.
gastronomy.
SCIENCE > General.
COOKING > General.
Kochkunst.
Lebensmittel.
Physikalische Chemie.
Cookbook
cookbooks.
Cookbooks.
Livres de cuisine.
Acceso en línea:Texto completo
Descripción
Sumario:International celebrity and co-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 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.
Descripción Física:1 online resource (ix, 220 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:0231512031
9780231512039

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