The science of the oven / Hervé This.
The science of the oven / Hervé This.
About this item
Full title
Author / Creator
Publisher
New York ; Chichester : Columbia University Press, 2009.
Uniform title
Date
2009.
Call Numbers
N641.013/34
Record Identifier
MMS ID
Language
English
French
(Language of original)Formats
Physical Description
Physical content
206 p. : ill. ; 21 cm.
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.
Publication information
Publisher
New York ; Chichester : Columbia University Press, 2009.
Place of Publication
New York (State)
Date Published
2009.
Subjects
More information
Scope and Contents
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 clar...
Alternative Titles
Full title
The science of the oven / Hervé This.
Authors, Artists and Contributors
Author / Creator
Notes
General note
Arts and traditions of the table.
Includes bibliographical references and index.
Language note
Translated from the French.
Identifiers
Primary Identifiers
Call Numbers
N641.013/34
Record Identifier
74Vvzxz7vVzd
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74Vvzxz7vVzd
Other Identifiers
ISBN
0231518544 (ebook)
9780231147064 (hbk.)
0231147066 (hbk.)
9780231518543 (ebook)
DDC
641.013
MMS ID
991009560029702626
