Notice To All Users:All books of this website are for public. No files are hosted on our server, they are only indexed much like how Google, Yahoo, Bing, ect works. This site merely indexes content that is readily available all over the web. The hosting server or the administrator cannot be held responsible for the contents of any linked sites or any link contained in a linked site, or changes / updates to such sites. All materials on this website is strictly for Educational Purposes ONLY.
File Format | PDF
File Size | 1.41 MB
Pages | 326
Language | English
Category | Chef Kitchen
|
Description: 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: Perspectives on Culinary History
Download | Free
