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The Science of the Oven NEW by Herve This

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Description Postage and payments
Item number:
150864396846
Seller assumes all responsibility for this listing.
Last updated on  16 May, 2013 15:30:32 AEST  View all revisions

Item specifics

Condition:
Brand new: A new, unread, unused book in perfect condition with no missing or damaged pages. See the seller's listing for full details. See all condition definitions- opens in a new window or tab ... Read moreabout the condition
Publisher: Columbia University Press
Language: English Format: Paperback
ISBN: 9780231147071

Detailed item info

Key Features
Author(s)Herve This
PublisherColumbia University Press
Date of Publication30/08/2012
LanguageEnglish
FormatPaperback
ISBN-100231147074
ISBN-139780231147071
SubjectPopular Science
Series TitleArts & Traditions of the Table: Perspectives on Culinary History

Publication Data
Place of PublicationNew York
Country of PublicationUnited States
ImprintColumbia University Press
Content NoteIllustrations

Dimensions
Weight454 g
Width152 mm
Height203 mm
Spine18 mm

Credits
Translated byJody Gladding

Description
Author BiographyHerve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet who has translated more than twenty works from French.

Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.

The Science of the Oven (English)

by Herve This

Format Paperback

Condition Brand New

Language English

A wry investigation into the chemical art of cooking.

Publisher Description

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.

Author Biography

Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet who has translated more than twenty works from French.

Details

  • ISBN 0231147074
  • ISBN-13 9780231147071
  • Title The Science of the Oven
  • Author Herve This
  • Format Paperback
  • Language English
  • Year 2012
  • Pages 216
  • Publisher Columbia University Press
  • Dimensions152mm x 203mm x 18mm

About Us

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