false 1093651 3 <P>An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. </P><P>In <I>Kitchen Mysteries</I>, Hervé This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples-for instance, how sautéing in butter chemically alters the molecules of mushrooms-so that cooks of every stripe can and thoroughly comprehend the scientific principles of food. </P><P> <I>Kitchen Mysteries</I> begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Hervé then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.</P><P>By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook.</P> 1080467 1999 Kitchen Mysteries: Revealing the Science of Food (Arts & Traditions of the Table: Perspectives on Culinary History) total:35|5:6|4:9|3:12|2:6|1:2| 35 116 76 10 4 0 false false Tue Jul 08 00:00:00 -0700 2008 Wed Jul 09 11:05:54 -0700 2008 Wed Jul 09 11:06:22 -0700 2008 more...]]> 0 0 false false Sat Aug 01 00:00:00 -0700 2009 Fri Jul 17 15:22:32 -0700 2009 Thu Aug 13 12:11:59 -0700 2009 more...]]> 2 0 false false Sun Oct 05 00:00:00 -0700 2008 Wed Sep 17 15:19:47 -0700 2008 Mon Oct 06 18:29:16 -0700 2008 more...]]> 3 0 false false Sun Oct 12 00:00:00 -0700 2008 Fri Nov 16 14:46:01 -0800 2007 Sun Oct 12 11:37:31 -0700 2008 3 0 false false Tue Oct 07 00:00:00 -0700 2008 Tue Sep 30 22:31:20 -0700 2008 Mon Oct 06 22:21:39 -0700 2008 5 0 false false Sun Aug 24 00:00:00 -0700 2008 Mon Sep 01 22:35:22 -0700 2008 Tue Nov 11 22:35:39 -0800 2008 3 0 false false Fri Oct 10 17:45:05 -0700 2008 Fri Oct 10 17:45:55 -0700 2008 4 0 false false Tue Dec 16 12:18:32 -0800 2008 Fri Jun 27 00:01:45 -0700 2008 Tue Dec 16 12:18:32 -0800 2008 0 0 false false Fri May 01 00:00:00 -0700 2009 Mon May 04 21:58:58 -0700 2009 Wed Jun 03 06:09:14 -0700 2009 more...]]> 0 0 false false Thu Jan 10 09:28:25 -0800 2008 Thu Jan 10 09:28:25 -0800 2008 4 0 false false Mon Nov 09 11:12:37 -0800 2009 Mon Nov 09 11:12:37 -0800 2009 4 0 false false Sat Oct 03 09:37:16 -0700 2009 Sat Oct 03 09:37:16 -0700 2009 5 0 false false Wed Aug 26 08:20:40 -0700 2009 Wed Aug 26 08:20:40 -0700 2009 0 0 false false Fri Aug 14 01:02:49 -0700 2009 Fri Aug 14 01:02:49 -0700 2009 0 0 false false Thu Aug 13 11:23:56 -0700 2009 Thu Aug 13 11:23:56 -0700 2009 5 0 false false Tue Oct 20 18:32:04 -0700 2009 Thu Aug 06 17:52:31 -0700 2009 Thu Aug 06 17:52:37 -0700 2009 0 0 false false Sat Aug 01 11:58:11 -0700 2009 Sat Aug 01 11:58:11 -0700 2009 1 0 false false Mon Jul 06 12:33:29 -0700 2009 Mon Jul 06 12:33:29 -0700 2009 0 0 false false Wed Jun 17 08:30:39 -0700 2009 Wed Jun 17 08:30:39 -0700 2009 0 0 false false Mon May 25 13:57:36 -0700 2009 Mon May 25 13:57:36 -0700 2009 http://www.goodreads.com/book_link/follow/8?book_id=1093651