Arts and Traditions of the Table / Kitchen Mysteries
Revealing the Science of Cooking
(Sprache: Englisch)
International celebrity and co-founder of molecular gastronomy Herv? This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl? from falling. Sharing the empirical principles chefs have valued for...
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International celebrity and co-founder of molecular gastronomy Herv? This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl? from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.
Autoren-Porträt von Hervé This
Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia's Molecular Gastronomy and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American. Jody Gladding is a poet and has translated almost twenty works from French, most recently, Madeleine Ferrière's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.
Bibliographische Angaben
- Autor: Hervé This
- 2010, 232 Seiten, Maße: 15,3 x 20,2 cm, Kartoniert (TB), Englisch
- Übersetzer: Jody Gladding
- Verlag: Columbia University Press
- ISBN-10: 0231141718
- ISBN-13: 9780231141710
- Erscheinungsdatum: 22.02.2011
Sprache:
Englisch
Rezension zu „Arts and Traditions of the Table / Kitchen Mysteries “
"It's wonderful to find out how things work in the kitchen, what the palate feels and why, and to see Hervé This experiment and think about what has not yet been done in any restaurant. With respect and love for what we eat, Hervé This reveals to us in this wonderfully readable book the real secrets, the molecular ones, of great food. One truly delectable meal for the mind!" ¿ Roald Hoffmann, Nobel Laureate and author of Same and Not the Same
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