Kitchen Mysteries: Revealing the Science of Cooking (Paperback)

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ITEM# 12510557
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    ITEM#: 12510557

    Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia'sMolecular Gastronomy and of several other books on food and cooking. He is a monthly contributor toPour la Science, the French-language edition of Scientific American.Jody Gladding is a poet and has translated twenty works from French, most recently, Madeleine Ferriere'sSacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.

    An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve 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 souffle from falling. He illuminates abstract concepts with practical advice and concrete examplesfor instance, how sauteing in butter chemically alters the molecules of mushroomsso 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. Herve 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. Herve explores the effects of boiling, steaming, braising, roasting, deep-frying, sauteing, 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, Herve 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, Herve This continues to make the complex science of food digestible to the cook.


    ISBN 9780231141710
    Genre COOKING / History
    Format Paperback
    Pages 220
    Publisher Date 2010-08-01 00:00:00.0
    Publisher Columbia Univ Pr
    Copyright Year 2010
    Height 8.25 in
    Wdth 6.25 in
    Thickness 0.75 in
    Unit weight 0.65 lb
    Language English
    Subtitle Revealing the Science of Cooking
    Series Name Arts & Traditions of the Table
    Audience General/trade
    Authors This, Herve
    Country of Origin United States

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