.png){kind=logo}
19%OFF
Stock image for illustration purposes only - book cover, edition or condition may vary.
The Science of the Oven
Herve This
€ 18.99
€ 15.40
FREE Delivery in Ireland
Description for The Science of the Oven
Paperback. Translator(s): Gladding, Jody. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 216 pages, 11 illus; 3 tables. BIC Classification: PDZ; TDCT. Category: (P) Professional & Vocational. Dimension: 199 x 145 x 16. Weight in Grams: 304. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 216 pages, Illustrations. Cateogry: (P) Professional & Vocational. BIC Classification: PDZ; TDCT. Dimension: 199 x 145 x 16. Weight: 304. Translator(s): Gladding, Jody.
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 ... Read more
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 ... Read more
Product Details
Publisher
Columbia University Press
Number of pages
216
Format
Paperback
Publication date
2012
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Condition
New
Weight
303g
Number of Pages
216
Place of Publication
New York, United States
ISBN
9780231147071
SKU
V9780231147071
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-20
About Herve This
Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet who has ... Read more
Reviews for The Science of the Oven
What Herve This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology.
Albert Sonnenfeld, translator of Culture of the Fork: A Brief History of Everyday Food and ... Read more
Albert Sonnenfeld, translator of Culture of the Fork: A Brief History of Everyday Food and ... Read more