Kitchen Mysteries: Revealing the Science of Cooking by Herve This (Paperback, 2010)

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His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. He illuminates abstract concepts with practical advice and concrete examples--for instance, how saut ing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food.