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