Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole /
International celebrity and co-founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes...
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| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English French |
| Published: |
New York :
Columbia University Press,
©2007.
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| Series: | Arts and traditions of the table.
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| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- Frontmatter
- Contents
- Series Editor's Foreword
- Cooking and Science
- The New Physiolo³ 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
- Sauces
- A Burning Question
- The Salad
- Yogurt and Cheese
- Fruits of the Harvest
- Ices and Sorbets
- Cakes
- Pastry Dough
- Sugar
- Bread
- Wine
- The Alcohols
- Jams
- Tea
- Cold and Cool
- Vinegar
- Kitchen Utensils
- Mysteries of the Kitchen
- Glossary.
