The science of the oven / Hervé This ; translated by Jody Gladding.
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 tran...
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| Language: | English French |
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Columbia University Press,
©2009.
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| Series: | Arts and traditions of the table.
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| 100 | 1 | |a This, Hervé. | |
| 240 | 1 | 0 | |a De la science aux fourneaux. |l English |
| 245 | 1 | 4 | |a The science of the oven / |c Hervé This ; translated by Jody Gladding. |
| 260 | |a New York : |b Columbia University Press, |c ©2009. | ||
| 300 | |a 1 online resource (206 pages) : |b illustrations | ||
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| 490 | 1 | |a Arts and traditions of the table | |
| 500 | |a Translated from the French. | ||
| 504 | |a Includes bibliographical references (pages 191-196) and index. | ||
| 505 | 0 | |a Let us play with our senses -- Health and diet -- What are the notes? -- The question of hors d'oeuvres -- Understanding, perfecting -- Without forgetting all that makes life beautiful -- From molecular cuisine to culinary constructivism -- A last bite for the road. | |
| 506 | |a Access to electronic resources restricted to Simmons University students, faculty and staff. | ||
| 520 | |a 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, Hervé 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. --from publisher description. | ||
| 546 | |a Translated from the French. | ||
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2011. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
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| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Gastronomy. | |
| 655 | 0 | |a Electronic books. | |
| 710 | 2 | |a Columbia University. |b Press. | |
| 776 | 0 | 8 | |i Print version: |a This, Hervé. |s De la science aux fourneaux. English. |t Science of the oven. |d New York : Columbia University Press, ©2009 |z 9780231147064 |w (DLC) 2009007523 |w (OCoLC)311075048 |
| 830 | 0 | |a Arts and traditions of the table. | |
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