| Description |
1 online resource (206 pages) : illustrations. |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
Arts and traditions of the table
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Arts and traditions of the table.
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| Note |
Translated from the French. |
| Bibliography |
Includes bibliographical references (pages 191-196) and index. |
| Contents |
Let us play with our senses -- Health and diet -- What are the notes? -- The question of hors d'oeuvres -- Understanding, perfecting -- Without forgetting all that makes life beautiful -- From molecular cuisine to culinary constructivism -- A last bite for the road. |
| Summary |
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 trademark clarity and wit, Herve 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; demystifies the meaning of taste and the making of flavor; 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. --from publisher description. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Language |
Translated from the French. |
| Subject |
Food -- Analysis.
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Food -- Analysis. |
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Food -- Composition.
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Food -- Composition. |
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Food -- Sensory evaluation.
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Food -- Sensory evaluation. |
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Gastronomy.
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Gastronomy. |
| Genre/Form |
Electronic books.
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| Added Author |
Columbia University. Press.
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| Added Title |
De la science aux fourneaux. English https://id.loc.gov/authorities/names/n2009010990
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Columbia University Press collection.
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| Other Form: |
Print version: This, Hervé. De la science aux fourneaux. English. Science of the oven. New York : Columbia University Press, ©2009 9780231147064 (DLC) 2009007523 (OCoLC)311075048 |
| ISBN |
9780231518543 (electronic book) |
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0231518544 (electronic book) |
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130618147X (e-book) |
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9781306181471 (e-book) |
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0231147066 |
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9780231147064 |
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0231518544 |
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