The Science of the Oven by Hervé This

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Notes about this book

  • fprincess on October 26, 2010

    Original title - De la science aux fourneaux

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Reviews about this book

  • Yum.Fi

    If you have an interest in food, in science or just like learning something new for learning’s sake, buy this book. Nothing more needs to be said.

    Full review
  • ISBN 10 0231147066
  • ISBN 13 9780231147064
  • Published Aug 13 2009
  • Format Hardcover
  • Page Count 216
  • Language English
  • Publisher Columbia University Press

Publishers Text

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, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.

For fans of Hervé This's popular volumes and for newcomers to his celebrated approach, The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.

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