Kitchen Mysteries Revealing the Science of Cooking |
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| Author:
| This, Hervé
This, Hervé |
| Translator:
| Gladding, Jody |
| Series title: | Arts and Traditions of the Table: Perspectives on Culinary History Ser. |
| ISBN: | 978-0-231-14170-3 |
| Publication Date: | Nov 2007 |
| Publisher: | Columbia University Press
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| Book Format: | Hardback |
| List Price: | USD $22.95 |
Book Description:
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International celebrity and co-founder of molecular gastronomy Herv#65533; This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl#65533; 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...
More Description
International celebrity and co-founder of molecular gastronomy Herv#65533; This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl#65533; 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.