00787nam0-22002771i-450-99000460846040332120120613123157.0000460846FED01000460846(Aleph)000460846FED0100046084619990604d1884----km-y0itay50------baitaITy-------001yy<<La >>pubblica istruzione in Genovarelazione dell'Assessore delegatoaprile 1884G. FalconeGenovaTip. Pagano1884X, 280 p.29 cmFalcone,G.182893ITUNINARICAUNIMARCBK9900046084604033215/XIII H 5S.I.FLFBCFLFBCPubblica istruzione in Genova551143UNINA01118nam 2200337 n 450 99639184150331620221108080630.0(CKB)1000000000677185(EEBO)2248499964(UnM)99855282(EXLCZ)99100000000067718519920825d1600 uy |engurbn||||a|bb|The legend of Humphrey Duke of Glocester. By Chr: Middleton[electronic resource]London Printed by E. A[llde] for Nicholas Ling, and are to be solde at his shop at the west doore of S. Paules Church1600[46] pIn verse.Printer's name from STC.Signatures: A-Fâ´ (-F4).Reproduction of the original in the Bodleian Library.eebo-0014Middleton Christopher1560?-1628.1004303Cu-RivESCu-RivESCStRLINWaOLNBOOK996391841503316The legend of Humphrey Duke of Glocester. By Chr: Middleton2412655UNISA04802nam 22006133u 450 991096211220332120240516152128.0(CKB)2670000000241131(EBL)895208(OCoLC)818854336(SSID)ssj0000738425(PQKBManifestationID)12327016(PQKBTitleCode)TC0000738425(PQKBWorkID)10793011(PQKB)24390159(MiAaPQ)EBC895208(EXLCZ)99267000000024113120130418d2006 u|| |engur|n|---|||||txtccrMolecular Gastronomy Exploring the Science of Flavor1st ed.New York Columbia University Press20061 online resource (392 p.)Arts and Traditions of the Table: Perspectives on Culinary HistoryDescription based upon print version of record.0-231-13313-8 Contents; Series Editor's Preface; Introduction to theEnglish-Language Edition; Part One: Secrets of the Kitchen; 1. Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4. Quiches, Quenelles, and Puff Pastries; 5. Échaudés and Gnocchi; 6. The Well-Leavened Soufflé; 7. Quenelles and Their Cousins; 8. Fondue; 9. Roasting Beef; 10. Seasoning Steak; 11. Wine and Marinades; 12. Color and Freshness; 13. Softening Lentils; 14. Souffléed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Crème Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and MilkPart Two: The Physiology of Flavor20. Food as Medicine; 21. Taste and Digestion; 22. Taste in the Brain; 23. Papillary Cells; 24. How Salt Affects Taste; 25. Detecting Tastes; 26. Bitter Tastes; 27. Hot Up Front; 28. The Taste of Cold; 29. Mastication; 30. Tenderness and Juiciness; 31. Measuring Aromas; 32. At Table in the Nursery; 33. Food Allergies; 34. Public Health Alerts; Part Three: Investigations & Models; 35. The Secret of Bread; 36. Yeast and Bread; 37. Curious Yellow; 38. Gustatory Paradoxes; 39. The Taste of Food; 40. Lumps and Strings; 41. Foams; 42. Hard Sausage; 43. Spanish Hams44. Foie Gras45. Antioxidant Agents; 46. Trout; 47. Cooking Times; 48. The Flavor of Roasted Meats; 49. Tenderizing Meats; 50. Al Dente; 51. Forgotten Vegetables; 52. Preserving Mushrooms; 53. Truffles; 54. More Flavor; 55. French Fries; 56. Mashed Potatoes; 57. Algal Fibers; 58. Cheeses; 59. From Grass to Cheese; 60. The Tastes of Cheese; 61. Yogurt; 62. Milk Solids; 63. Sabayons; 64. Fruits in Syrup; 65. Fibers and Jams; 66. The Whitening of Chocolate; 67. Caramel; 68. Bread and Crackers; 69. The Terroirs of Alsace; 70. Length in the Mouth; 71. Tannins; 72. Yellow Wine73. Wine Without Dregs74. Sulfur and Wine; 75. Wine Glasses; 76. Wine and Temperature; 77. Champagne and Its Foam; 78. Champagne in a Flute; 79. Demi Versus Magnum; 80. The Terroirs of Whiskey; 81. Cartagenes; 82. Tea; Part Four: A Cuisine for Tomorrow; 83. Cooking in a Vacuum; 84. Aromas or Reactions?; 85. Butter: A False Solid; 86. Liver Mousse; 87. In Praise of Fats; 88. Mayonnaises; 89. Aioli Generalized; 90. Orders of Magnitude; 91. Hundred-Year-Old Eggs; 92. Smoking Salmon; 93. Methods and Principles; 94. Pure Beef; 95. Fortified Cheeses; 96. Chantilly Chocolate97. Everything Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; IndexHervé This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooksArts and Traditions of the Table: Perspectives on Culinary HistoryFlavorFood -- Sensory evaluationMolecular gastronomyFlavor.Food -- Sensory evaluation.Molecular gastronomy.641.5664.072This Herve408445DeBevoise Malcolm1828322AU-PeELAU-PeELAU-PeELBOOK9910962112203321Molecular Gastronomy4396620UNINA