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The Science of the Oven

 
 
Author
Hervé This. Jody Gladding, trans.
Publisher Columbia Univ. Press  
Format hardcover
Product Dimensions 8.25 x 6.25 x 0.75 inches
ISBN 9780231147064
Pages/Publication Date 206/2009
Daedalus Item Code 54823
This item is not available.
Description
Mayonnaise "takes" when its constituent liquids form a semisolid consistency; eggs, which begin as liquid, become solid as they are heated (unlike most solids, which melt); and when meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? Hervé This, a physical chemist at France's National Institute of Agronomic Research, has made kitchen science popular with such eloquent and witty books as Building a Meal, Kitchen Mysteries, and Molecular Gastronomy. Here he launches a wry investigation into the chemical art of cooking, unraveling the science behind common culinary technique and practice. He breaks food down to its molecular components and matches them to cooking's chemical reactions, and translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, demystifying the meaning of taste and the making of flavor.
 
 
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