The Science of the Oven

The Science of the Oven
Author :
Publisher : Columbia University Press
Total Pages : 218
Release :
ISBN-10 : 9780231147064
ISBN-13 : 0231147066
Rating : 4/5 (066 Downloads)

Book Synopsis The Science of the Oven by : Hervé This

Download or read book The Science of the Oven written by Hervé This and published by Columbia University Press. This book was released on 2009 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.


The Science of the Oven Related Books

The Science of the Oven
Language: en
Pages: 218
Authors: Hervé This
Categories: Cooking
Type: BOOK - Published: 2009 - Publisher: Columbia University Press

GET EBOOK

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, s
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: en
Pages: 376
Authors: Michael Brenner
Categories: Science
Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company

GET EBOOK

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Something from the Oven
Language: en
Pages: 337
Authors: Laura Shapiro
Categories: Cooking
Type: BOOK - Published: 2005-03-29 - Publisher: Penguin

GET EBOOK

Author of the forthcoming What She Ate: Six Remarkable Women and the Food That Tells Their Stories (Summer 2017) In this captivating blend of culinary history a
The Oven
Language: en
Pages: 0
Authors: Sophie Goldstein
Categories: Comics & Graphic Novels
Type: BOOK - Published: 2015 - Publisher:

GET EBOOK

"This book contains mature content"--Page 4 of cover.
The Science of Good Cooking
Language: en
Pages: 2047
Authors: Cook's Illustrated
Categories: Cooking
Type: BOOK - Published: 2012-10-01 - Publisher: America's Test Kitchen

GET EBOOK

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook