The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary H) (Hardcover)

The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary H) By Hervé This, Jody Gladding (Translator) Cover Image
By Hervé This, Jody Gladding (Translator)
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Description


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 his trademark eloquence and wit, Herv This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herv This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.

For fans of Herv This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
Product Details
ISBN: 9780231147064
ISBN-10: 0231147066
Publisher: Columbia University Press
Publication Date: September 4th, 2009
Pages: 216
Language: English
Series: Arts and Traditions of the Table: Perspectives on Culinary H