This, Herve Science of the oven 9780231147064

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Автор: This, Herve
Название: Science of the oven
Перевод названия: Наука обращения с духовкой
ISBN: 9780231147064
Издательство: Wiley
Классификация:

Популяризация науки

Производство продуктов питания и напитков

ISBN-10: 0231147066
Обложка/Формат: Hardback
Страницы: 216
Вес: 0.44 кг.
Дата издания: 28.08.2009
Серия: Arts & traditions of the table: perspectives on culinary history
Язык: English
Иллюстрации: 11 illus; 3 tables
Размер: 205.70 x 152.40 x 22.90
Читательская аудитория: Professional & vocational
Ссылка на Издательство: Link
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Поставляется из: Англии
Описание: 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 his trademark eloquence 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, and he demystifies the meaning of taste and the making of flavor. He 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.For fans of Herve This`s popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.

Science of the oven, This, Herve