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Author This, Hervé.

Title Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding.

Published New York : Columbia University Press, ©2007.


Location Call No. Status
Uniform title Secrets de la casserole. English
Physical description 1 online resource (ix, 220 pages) : illustrations.
Series Arts & traditions of the table
Arts and traditions of the table.
Books at JSTOR Evidence Based Acquisitions
Bibliography Includes bibliographical references and index.
Contents Frontmatter -- Contents -- Series Editor's Foreword -- Cooking and Science -- The New Physiolo³ of Flavor -- Soup -- Milk -- Gels, Jellies, Aspics -- Mayonnaise -- The Egg's Incarnations -- A Successful Soufflé? -- Cooking -- The Boiled and the Bouillon -- Steaming -- Braising -- Chicken Stew, Beef Stew, Veal Stew -- Questions of Pressure -- Roasting -- Deep-Frying -- Sautés and Grills -- Even More Tender -- Salting -- Microwaves -- Vegetables -- Sauces -- A Burning Question -- The Salad -- Yogurt and Cheese -- Fruits of the Harvest -- Ices and Sorbets -- Cakes -- Pastry Dough -- Sugar -- Bread -- Wine -- The Alcohols -- Jams -- Tea -- Cold and Cool -- Vinegar -- Kitchen Utensils -- Mysteries of the Kitchen -- Glossary.
Summary International celebrity and co-founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, 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 and allow for even more creativity and experimentation in the kitchen.
Other author JSTOR issuing body.
Subject Cooking.
Electronic books.
Electronic book.
ISBN 0231512031 (electronic bk.)
9780231512039 (electronic bk.)
023114170X (hbk.)
0231141718 (pbk.)
9780231141703 (hbk.)
9780231141710 (pbk.)
Standard Number 10.7312/this14170