num_pages: 216
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 trademark clarity and wit Herve 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; demystifies the meaning of taste and the making of flavor; 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 newcomers to his celebrated approach The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food expertly expanding the possibilities of the kitchen.
language: English
title: The Science of the Oven
publisher: Columbia University Press