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Kitchen Mysteries
Revealing the Science of Cooking
Taschenbuch von Hervé This
Sprache: Englisch

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Beschreibung
International celebrity and co-founder of molecular gastronomy Herv? This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl? from falling. Sharing the empirical principles chefs have valued for generations, 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 and allow for even more creativity and experimentation in the kitchen.
International celebrity and co-founder of molecular gastronomy Herv? This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl? from falling. Sharing the empirical principles chefs have valued for generations, 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 and allow for even more creativity and experimentation in the kitchen.
Über den Autor
Hervé This. Translated by Jody Gladding
Inhaltsverzeichnis
Series Editor's Foreword
Cooking and Science
The New Physiology 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: Color and Freshness
Sauces: Creamy, Satiny, Flavorful
A Burning Question
The Salad: An Oasis of Freshness
Yogurt and Cheese
Fruits of the Harvest
Ices and Sorbets
Cakes: Light and Melting
Pastry Dough: Tart, Shortbread, and Puff Pastry
Sugar
Bread
Wine
The Alcohols
Jams
Tea
Cold and Cool
Vinegar
Kitchen Utensils
Mysteries of the Kitchen
Glossary
Index
Details
Empfohlen (von): 22
Erscheinungsjahr: 2010
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780231141710
ISBN-10: 0231141718
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: This, Hervé
Übersetzung: Gladding, Jody
Hersteller: Columbia University Press
Verantwortliche Person für die EU: preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de
Maße: 202 x 153 x 20 mm
Von/Mit: Hervé This
Erscheinungsdatum: 15.07.2010
Gewicht: 0,292 kg
Artikel-ID: 101389235
Über den Autor
Hervé This. Translated by Jody Gladding
Inhaltsverzeichnis
Series Editor's Foreword
Cooking and Science
The New Physiology 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: Color and Freshness
Sauces: Creamy, Satiny, Flavorful
A Burning Question
The Salad: An Oasis of Freshness
Yogurt and Cheese
Fruits of the Harvest
Ices and Sorbets
Cakes: Light and Melting
Pastry Dough: Tart, Shortbread, and Puff Pastry
Sugar
Bread
Wine
The Alcohols
Jams
Tea
Cold and Cool
Vinegar
Kitchen Utensils
Mysteries of the Kitchen
Glossary
Index
Details
Empfohlen (von): 22
Erscheinungsjahr: 2010
Genre: Importe
Rubrik: Essen & Trinken
Thema: Allgemeine Lexika
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780231141710
ISBN-10: 0231141718
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: This, Hervé
Übersetzung: Gladding, Jody
Hersteller: Columbia University Press
Verantwortliche Person für die EU: preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de
Maße: 202 x 153 x 20 mm
Von/Mit: Hervé This
Erscheinungsdatum: 15.07.2010
Gewicht: 0,292 kg
Artikel-ID: 101389235
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