Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Herve This ; translated by Jody Gladding.

Format:

Book

Author/Creator:

This, Hervé.

Series:

Arts and traditions of the table.

Arts & traditions of the table

Standardized Title:

Secrets de la casserole. English

Language:

English

Subjects (All):

Cooking.

Food.

Gastronomy.

Physical Description:

ix, 220 p. : ill.

Edition:

1st ed.

Place of Publication:

New York : Columbia University Press, c2007.

Language Note:

English

Summary:

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, Hervé 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. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook.

Contents:

Frontmatter

Contents

Series Editor's Foreword

Cooking and Science

The New Physiolo³ of Flavor

Soup

Milk

Gels, Jellies, Aspics

Mayonnaise

The Egg's Incarnations

A Successful Soufflé ?

Cooking

The Boiled and the Bouillon

Steaming

Braising

Chicken Stew, Beef Stew, Veal Stew

Questions of Pressure

Roasting

Deep-Frying

Sautés and Grills

Even More Tender

Salting

Microwaves

Vegetables

Sauces

A Burning Question

The Salad

Yogurt and Cheese

Fruits of the Harvest

Ices and Sorbets

Cakes

Pastry Dough

Sugar

Bread

Wine

The Alcohols

Jams

Tea

Cold and Cool

Vinegar

Kitchen Utensils

Mysteries of the Kitchen

Glossary

Notes:

Bibliographic Level Mode of Issuance: Monograph

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 08. Jul 2019)

ISBN:

9786612897740

9781282897748

1282897748

9780231512039

0231512031

OCLC:

698589747