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The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary History)

3.51  ·  Rating details ·  37 Ratings  ·  9 Reviews

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

Hardcover, 206 pages
Published August 1st 2009 by Columbia University Press (first published January 1st 2007)
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Oct 03, 2012 rated it liked it
Interesting read. The style was a little all-over-the-place, which detracted from the content. In spite of this, I learned quite a bit about the physical processes that occur while different substances are heated/blended, etc. The book's philosophy espouses a reductionist approach, characteristic of hard science, to provide a basis for the use of new technological methods (to the kitchen) in the preparation of novel cuisine.
Maria Zanni
Libro che tratta argomenti interessanti e con ogni tanto spunti e informazioni curiose, ma la scrittura e la struttura del libro non aiutano, il sottotitolo parla di piccolo trattato ma due pagine per ogni argomento mi sono sembrate poche, si finisce per leggere solo aneddoti o esperimenti di cui si sanno solo i risultati (certe volte neanche quelli), alcuni argomenti poi erano ostici da capire sia per la unicità della cucina francese sia perché serve una certa cultura su vari argomenti, non sol ...more
Feb 24, 2017 rated it did not like it  ·  review of another edition
Potrebbe contenere tante informazioni utili e curiosità in cucina, invece si salva forse il 2% di questo libro.
Tante cose buttate lì, ma poi non spiegate. Cornetti di chimica, fisica e biologia spiegati in modo sommario per renderli comprensibili anche ai non scienziati.
Non consigliato.
Oct 27, 2009 rated it really liked it
Shelves: non-fiction
I received this book as a review copy from the publisher. "The Science of the Oven" explores the chemistry and physics of cooking (and eating).

The author's main focus was on how the scientific understanding of cooking and eating can lead to new possibilities in food experimentation. He discussed new scientific findings, explained how this information could be used to make cooking more effective or exact or varied in taste, and then sometimes offered experiments a reader could do in the kitchen t
Oct 10, 2012 rated it it was amazing  ·  review of another edition
It might sound obvious at first glance, yet if you have to really answer the question you might be stumped and struggle to give a proper answer. Such as "What happens in the oven when you cook something?"

Highly-acclaimed physical chemist and author of many well-respected gastronomy books Hervé This has put his mind to many vexing questions and produced a book for us all to help answer the question. Written in a great style whereby it can be read by both expert and amateur alike, you tend to find
Apr 11, 2011 rated it it was ok
Shelves: 52-books
I have to say, the topic of the book is very ambitious. I really thought that this book would break the "cooking barrier" for me by introducing cooking practices from a scientific perspective. Unfortunately, it did not.

The author mostly talks about the physics and chemistry of cooking and eating practices. He presents many examples using different dishes and different types of cooking methods to argue against some commonly misinterpreted cooking claims, as he wanders on the surface of the true s
Feb 02, 2014 rated it liked it  ·  review of another edition
This' work on what molecular gastronomy is and isn't makes fr a lovely tease. This text alludes to all sorts of fascinating discoveries in food chemistry and physics without delving deep enough into the science of it all to put off readers who didn't pursue the sciences in post secondary school. That said, if you don't remember any of your high school chemistry (osmosis, covalent bonding, acids vs aldehydes vs alcohols) the text may present a bit of a challenge. This' text is worth the read sinc ...more
Dec 22, 2015 rated it liked it  ·  review of another edition
Shelves: cooking, non-fiction
Interessante, moderatamente utile. Ogni argomento occupa un paio di pagine in cui si fa un vago riassunto dello stato della conoscenza attuale, con alle volte informazioni utilizzabili. È più un introduzione all'argomento (vista anche la brevità del libro) o un trailer di un manuale completo, interessante ma le parti usabili non sono più di tante.
Sep 20, 2014 rated it it was amazing  ·  review of another edition
Herve This is always incredible
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Hervé This is is a French physical chemist who works at the Institut National de la Recherche Agronomique. His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be used as a tool to enhance culinary experiences, rather than the purely empirical knowledge which more often than not dictates the rules in the kitchen. With the late Nicholas Ku ...more
More about Hervé This

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Arts and Traditions of the Table: Perspectives on Culinary History (1 - 10 of 21 books)
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