Coverart for item
The Resource The science of the oven, Herve This

The science of the oven, Herve This

Label
The science of the oven
Title
The science of the oven
Statement of responsibility
Herve This
Creator
Contributor
Subject
Genre
Language
  • eng
  • fre
  • eng
Summary
"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
Member of
Summary
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
http://library.link/vocab/ext/novelist/bookUI
333505
Cataloging source
StDuBDS
http://library.link/vocab/creatorName
This, Herve
Dewey number
641.013
Illustrations
illustrations
Index
index present
Language note
Translated from the French
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1955-
http://library.link/vocab/relatedWorkOrContributorName
Gladding, Jody
http://library.link/vocab/resourcePreferred
True
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Food
  • Food
  • Food
  • Gastronomy
Target audience
adult
Label
The science of the oven, Herve This
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
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
Control code
000043896658
Dimensions
21 cm.
Extent
206 p.
Isbn
9780231147071
Lccn
2009007523
Other physical details
ill.
System control number
(OCoLC)311075048
Label
The science of the oven, Herve This
Publication
Bibliography note
Includes bibliographical references and index
Contents
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
Control code
000043896658
Dimensions
21 cm.
Extent
206 p.
Isbn
9780231147071
Lccn
2009007523
Other physical details
ill.
System control number
(OCoLC)311075048

Library Locations

    • Lionel Bowen Library and Community CentreBorrow it
      669-673 Anzac Parade, Marouba, NSW, 2035, AU
      -33.938111 151.237977
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