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 his trademark eloquence and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve ...
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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 his trademark eloquence and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve 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, and he demystifies the meaning of taste and the making of flavor. He 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 Herve This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
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Add this copy of The Science of the Oven (Arts and Traditions of the to cart. $6.41, very good condition, Sold by Midtown Scholar Bookstore rated 5.0 out of 5 stars, ships from Harrisburg, PA, UNITED STATES, published 2012 by Columbia University Press.
Add this copy of The Science of the Oven (Arts and Traditions of the to cart. $6.42, good condition, Sold by Midtown Scholar Bookstore rated 5.0 out of 5 stars, ships from Harrisburg, PA, UNITED STATES, published 2012 by Columbia University Press.
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Good-Bumped and creased book with tears to the extremities, but not affecting the text block, may have remainder mark or previous owner's name-GOOD Standard-sized.
Add this copy of Science of the Oven to cart. $6.50, like new condition, Sold by Powell's Books Chicago rated 5.0 out of 5 stars, ships from Chicago, IL, UNITED STATES, published 2012 by Columbia University Press.
Add this copy of Science of the Oven to cart. $6.75, new condition, Sold by Powell's Books Chicago rated 5.0 out of 5 stars, ships from Chicago, IL, UNITED STATES, published 2012 by Columbia University Press.
Add this copy of The Science of the Oven Format: Paperback to cart. $12.87, new condition, Sold by Websew Inc rated 4.0 out of 5 stars, ships from Avenel, NJ, UNITED STATES, published 2012 by Columbia University Press.
Add this copy of Science of the Oven. 6 to cart. $12.98, Sold by MESILLAINTERNET rated 4.0 out of 5 stars, ships from LAS CRUCES, NM, UNITED STATES, published 2012 by Columbia University Press.
Add this copy of The Science of the Oven to cart. $13.23, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2012 by Columbia University Press.
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New. Trade paperback (US). Glued binding. 216 p. Contains: Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of The Science of the Oven to cart. $13.23, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2012 by Columbia University Press.
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Fine. Trade paperback (US). Glued binding. 216 p. Contains: Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
