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EBOOK
Author This, Herve.
Title De la science aux fourneaux. English
The science of the oven / Herve This ; translated by Jody Gladding.
Imprint New York : Columbia University Press, 2009.

Author This, Herve.
Series Arts and traditions of the table
Arts and traditions of the table.
Subject Food -- Analysis.
Food -- Composition.
Food -- Sensory evaluation.
Gastronomy.
Alt Name Columbia University. Press.
Description 1 online resource (206 pages) : illustrations
Note Translated from the French.
Bibliography Note Includes bibliographical references (pages 191-196) and index.
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.
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, 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; 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.
Note Translated from the French.
Access Use copy Restrictions unspecified star
Reproduction Electronic reproduction. [Place of publication not identified] : HathiTrust Digital Library, 2011.
System Details Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212
Note digitized 2011 HathiTrust Digital Library committed to preserve pda
ISBN 9780231518543 (electronic bk.)
0231518544 (electronic bk.)
130618147X (ebk)
9781306181471 (ebk)
0231147066
9780231147064
0231518544
9780231147071
0231147074
ISBN/ISSN 10.7312/this14706
OCLC # 849248894
Additional Format Print version: This, Herve. De la science aux fourneaux. English. Science of the oven. New York : Columbia University Press, 2009 9780231147064 (DLC) 2009007523 (OCoLC)311075048


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