Coverart for item
The Resource The science of the oven, Hervé This ; translated by Jody Gladding

The science of the oven, Hervé This ; translated by Jody Gladding

Label
The science of the oven
Title
The science of the oven
Statement of responsibility
Hervé This ; translated by Jody Gladding
Creator
Contributor
Subject
Language
  • eng
  • fre
  • 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, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé 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. --from publisher description
Related
Member of
Cataloging source
AU@
Illustrations
illustrations
Index
index present
Language note
Translated from the French
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Arts and traditions of the table
The science of the oven, Hervé This ; translated by Jody Gladding
Label
The science of the oven, Hervé This ; translated by Jody Gladding
Link
http://www.jstor.org/stable/10.7312/this14706
Publication
Note
Translated from the French
Related Contributor
Related Location
Related Agents
Related Authorities
Related Subjects
Related Items
Bibliography note
Includes bibliographical references (pages 191-196) and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Let us play with our senses -- Health and diet -- What are the notes? -- The question of hors d'oeuvres -- Understanding, perfecting -- Without forgetting all that makes life beautiful -- From molecular cuisine to culinary constructivism -- A last bite for the road
http://library.link/vocab/cover_art
https://contentcafe2.btol.com/ContentCafe/Jacket.aspx?Return=1&Type=S&Value=9781306181471&userID=ebsco-test&password=ebsco-test
Dimensions
unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4345976'}
Extent
1 online resource (206 pages)
Form of item
online
Isbn
9781306181471
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
illustrations.
Sound
unknown sound
Specific material designation
remote

Library Locations

    • Folsom LibraryBorrow it
      110 8th St, Troy, NY, 12180, US
      42.729766 -73.682577
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