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File Format | PDF
File Size | 2.09 MB
Pages | 374
Language | English
Category | Chef Kitchen
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Description: An international
celebrity and founder of molecular gastronomy, or the scientific investigation
of culinary practice, Hervé This is known for his ground-breaking research into
the chemistry and physics behind everyday cooking. His work is consulted widely
by amateur cooks and professional chefs and has changed the way food is
approached and prepared all over the world.
In Kitchen
Mysteries, Herve This offers a second helping of his world-renowned insight
into the science of cooking, answering such fundamental questions as what
causes vegetables to change color when cooked and how to keep a soufflé from
falling. He illuminates abstract concepts with practical advice and concrete
examples—for instance, how sautéing in butter chemically alters the molecules
of mushrooms—so that cooks of every stripe can thoroughly comprehend the
scientific principles of food.
Kitchen
Mysteries begins with a brief overview of molecular gastronomy and the
importance of understanding the physiology of taste. A successful meal depends
as much on a cook's skilled orchestration of taste, odors, colors,
consistencies, and other sensations as on the delicate balance of ingredients.
Hervé then dives into the main course, discussing the science behind many
meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and
cheese, among other items.
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Kitchen Mysteries: Revealing the Science of Cooking
Download | Free
