LEADER 05153nam 2200745Ia 450 001 9910962214903321 005 20251130110221.0 010 $a9786612897740 010 $a9781282897748 010 $a1282897748 010 $a9780231512039 010 $a0231512031 024 7 $a10.7312/this14170 035 $a(CKB)1000000000772042 035 $a(SSID)ssj0000438677 035 $a(PQKBManifestationID)11273891 035 $a(PQKBTitleCode)TC0000438677 035 $a(PQKBWorkID)10452497 035 $a(PQKB)10052763 035 $a(MiAaPQ)EBC908201 035 $a(DE-B1597)459384 035 $a(OCoLC)698589747 035 $a(OCoLC)979909873 035 $a(DE-B1597)9780231512039 035 $a(MiAaPQ)EBC31744175 035 $a(Au-PeEL)EBL31744175 035 $a(OCoLC)741350624 035 $a(Perlego)2432792 035 $a(NyNyDIG)DIGCOLUP2116 035 $a(EXLCZ)991000000000772042 100 $a20070809d2007 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aKitchen mysteries $erevealing the science of cooking = Les secrets de la casserole /$fHerve This ; translated by Jody Gladding 205 $a1st ed. 210 $aNew York $cColumbia University Press$dc2007 215 $aix, 220 p. $cill 225 1 $aArts & traditions of the table 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a9780231141710 311 08$a0231141718 311 08$a9780231141703 311 08$a023114170X 320 $aIncludes bibliographical references and index. 327 $tFrontmatter -- $tContents -- $tSeries Editor's Foreword -- $tCooking and Science -- $tThe New Physiolo³ of Flavor -- $tSoup -- $tMilk -- $tGels, Jellies, Aspics -- $tMayonnaise -- $tThe Egg's Incarnations -- $tA Successful Soufflé ? -- $tCooking -- $tThe Boiled and the Bouillon -- $tSteaming -- $tBraising -- $tChicken Stew, Beef Stew, Veal Stew -- $tQuestions of Pressure -- $tRoasting -- $tDeep-Frying -- $tSautés and Grills -- $tEven More Tender -- $tSalting -- $tMicrowaves -- $tVegetables -- $tSauces -- $tA Burning Question -- $tThe Salad -- $tYogurt and Cheese -- $tFruits of the Harvest -- $tIces and Sorbets -- $tCakes -- $tPastry Dough -- $tSugar -- $tBread -- $tWine -- $tThe Alcohols -- $tJams -- $tTea -- $tCold and Cool -- $tVinegar -- $tKitchen Utensils -- $tMysteries of the Kitchen -- $tGlossary 330 $aAn international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. In Kitchen Mysteries, Hervé This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples—for instance, how sautéing in butter chemically alters the molecules of mushrooms—so that cooks of every stripe can thoroughly comprehend the scientific principles of food. Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Hervé then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook. 410 0$aArts and traditions of the table. 606 $aCooking 606 $aFood 606 $aGastronomy 615 0$aCooking. 615 0$aFood. 615 0$aGastronomy. 676 $a641.5 700 $aThis$b Herve$0408445 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910962214903321 996 $aKitchen mysteries$94349715 997 $aUNINA