Kitchen Mysteries : : Revealing the Science of Cooking / / Hervé This.
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...
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| Superior document: | Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
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| VerfasserIn: | |
| TeilnehmendeR: | |
| Place / Publishing House: | New York, NY : : Columbia University Press, , [2007] ©2007 |
| Year of Publication: | 2007 |
| Language: | English |
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History
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| Online Access: | |
| Physical Description: | 1 online resource (232 p.) :; 98 illus. |
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Table of 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