The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary History)
What Hervé This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology.(Albert Sonnenfeld, translator ofCulture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe)For people with a (very) serious interest in food, this is satisfying stuff.(The Australian)Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking... Highly recommended.(Choice)This is one of those books that could be great for holiday reading by the curious as well as being an essential part of academic study.(Yum.fi)