| Document Type
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BL
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| Record Number
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625622
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| Doc. No
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dltt
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| Uniform Title
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De la science aux fourneaux.English
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| Main Entry
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This, Hervé.
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| Title & Author
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The science of the oven /\ Hervé This ; translated by Jody Gladding.
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| Series Statement
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Arts and traditions of the table
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| Page. NO
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206 pages :: illustrations ;; 21 cm.
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| ISBN
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9780231147064 (cloth : alk. paper)
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: 0231147066 (cloth : alk. paper)
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9780231518543 (ebook)
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0231518544 (ebook)
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| Notes
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Translated from the French.
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| Bibliographies/Indexes
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Includes bibliographical references (p. [191]-196) and index.
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| Contents
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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.
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| Abstract
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"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 clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve 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."--BOOK JACKET.
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| Subject
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Food-- Sensory evaluation.
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Food-- Analysis.
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Food-- Composition.
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| Subject
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Gastronomy.
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| Dewey Classification
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641.01/3
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| LC Classification
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TX546.T55313 2009
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