Kitchen mysteries revealing the science of cooking = Les secrets de la casserole
Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking 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 wo...
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English French |
| Published: |
New York :
Columbia University Press,
c2007.
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| Series: | Arts and traditions of the table.
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| Subjects: | |
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| LEADER | 00000cam a22000004a 4500 | ||
|---|---|---|---|
| 001 | ocn154711183 | ||
| 003 | OCoLC | ||
| 005 | 20100728100200.0 | ||
| 008 | 070809s2007 nyua b 001 0 eng | ||
| 010 | |a 2007033309 | ||
| 015 | |a GBA761541 | ||
| 016 | 7 | |a 013810712 |2 Uk | |
| 020 | |a 9780231141703 (cloth : alk. paper) | ||
| 020 | |a 023114170X (cloth : alk. paper) | ||
| 020 | |a 9780231512039 (electronic) | ||
| 020 | |a 0231512031 (electronic) | ||
| 035 | |a (OCoLC)154711183 | ||
| 040 | |a DLC |c DLC |d UKM |d BTCTA |d BAKER |d YDXCP |d C#P |d IXA |d IH9 |d VP@ |d BUR |d PCB | ||
| 041 | 1 | |a eng |h fre | |
| 050 | 0 | 0 | |a TX651 |b .T3713 2007 |
| 082 | 0 | 0 | |a 641.5 |2 22 |
| 092 | |a 641.5 |b Th | ||
| 100 | 1 | |a This, Hervé. | |
| 245 | 1 | 0 | |a Kitchen mysteries : |b revealing the science of cooking = Les secrets de la casserole / |c Hervé This ; translated by Jody Gladding. |
| 260 | |a New York : |b Columbia University Press, |c c2007. | ||
| 300 | |a ix, 220 p. : |b ill. ; |c 21 cm. | ||
| 490 | 1 | |a Arts & traditions of the table | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking 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. 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. Here, This offers a second helping of his 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. --From publisher description. | ||
| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Gastronomy. | |
| 830 | 0 | |a Arts and traditions of the table. | |
| 994 | |a C0 |b PCB | ||
| 949 | |a CCL |b CadNF |c 641.5 Th |d i |e 39241502667590 |f 409463 |g ddc |j 07/24/2008 | ||
| 999 | |a 289204 | ||
