The Resource The science of the oven, (ebook)

The science of the oven, (ebook)

Label
The science of the oven
Title
The science of the oven
Creator
Contributor
Subject
Genre
Language
eng
Summary
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, Herv<U+00d4>e This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herv<U+00d4>e 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 Herv<U+00d4>e 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
Member of
Cataloging source
Midwest
http://bibfra.me/vocab/lite/collectionName
Columbia University Press collection
http://library.link/vocab/creatorName
This, Hervâe
Dewey number
641.01/3
Index
no index present
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
hoopla digital
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Food
  • Food
  • Food
  • Gastronomy
Target audience
adult
Label
The science of the oven, (ebook)
Link
Instantiates
Publication
Color
multicolored
Dimensions
unknown
Extent
1 online resource
Form of item
  • online
  • electronic
Governing access note
Digital content provided by hoopla
Isbn
9780231518543
Isbn Type
(electronic bk.)
Publisher number
MWT11861844
Specific material designation
remote
Stock number
11861844
System control number
MWT11861844
System details
Mode of access: World Wide Web
Label
The science of the oven, (ebook)
Link
Publication
Color
multicolored
Dimensions
unknown
Extent
1 online resource
Form of item
  • online
  • electronic
Governing access note
Digital content provided by hoopla
Isbn
9780231518543
Isbn Type
(electronic bk.)
Publisher number
MWT11861844
Specific material designation
remote
Stock number
11861844
System control number
MWT11861844
System details
Mode of access: World Wide Web

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