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[null,"1.","Record Nr.",null,"UNINA9910962214903321"]
[null,null,"Autore",null,"This Herve"]
[null,null,"Titolo",null,"Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / / Herve This ; translated by Jody Gladding"]
[null,null,"Pubbl/distr/stampa",null,"New York, : Columbia University Press, c2007"]
[null,null,"ISBN",null,"9786612897740"]
[{"$nulls":4},"9781282897748"]
[{"$nulls":4},"1282897748"]
[{"$nulls":4},"9780231512039"]
[{"$nulls":4},"0231512031"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"ix, 220 p. : ill"]
[null,null,"Collana",null,"Arts & traditions of the table"]
[null,null,"Disciplina",null,"641.5"]
[null,null,"Soggetti",null,"Cooking"]
[{"$nulls":4},"Food"]
[{"$nulls":4},"Gastronomy"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Frontmatter -- Contents -- Series Editor's Foreword -- Cooking and Science -- The New Physiolo³ of Flavor -- Soup -- Milk -- Gels, Jellies, Aspics -- Mayonnaise -- The Egg's Incarnations -- A Successful Soufflé ? -- Cooking -- The Boiled and the Bouillon -- Steaming -- Braising -- Chicken Stew, Beef Stew, Veal Stew -- Questions of Pressure -- Roasting -- Deep-Frying -- Sautés and Grills -- Even More Tender -- Salting -- Microwaves -- Vegetables -- Sauces -- A Burning Question -- The Salad -- Yogurt and Cheese -- Fruits of the Harvest -- Ices and Sorbets -- Cakes -- Pastry Dough -- Sugar -- Bread -- Wine -- The Alcohols -- Jams -- Tea -- Cold and Cool -- Vinegar -- Kitchen Utensils -- Mysteries of the Kitchen -- Glossary"]
[null,null,null,"Sommario/riassunto","An 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 "]
[{"$nulls":4},"from falling. He illuminates abstract concepts with practical advice and concrete examples\u0097for instance, how sautéing in butter chemically alters the molecules of mushrooms\u0097so 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."]