Год издания: 2007
Издатель: Columbia University Press
Количество страниц: 230
В продаже с 18.01.2012
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An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. 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. In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples-for instance, how sauteing in butter chemically alters the molecules of mushrooms-so that cooks of every stripe can thoroughly comprehend the scientific principles of food. Формат: 16 см х 21 см.