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    The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary History) (Paperback) By (author) Herve This, Translated by Jody Gladding

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    DescriptionMayonnaise "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.


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  • Full bibliographic data for The Science of the Oven

    Title
    The Science of the Oven
    Authors and contributors
    By (author) Herve This, Translated by Jody Gladding
    Physical properties
    Format: Paperback
    Number of pages: 216
    Width: 142 mm
    Height: 196 mm
    Thickness: 18 mm
    Weight: 295 g
    Language
    English
    ISBN
    ISBN 13: 9780231147071
    ISBN 10: 0231147074
    Classifications

    Nielsen BookScan Product Class 3: T8.0
    B&T Book Type: NF
    BIC E4L: SCP
    BIC subject category V2: PDZ
    B&T General Subject: 240
    B&T Modifier: Subject Development: 01
    Ingram Subject Code: SE
    BISAC V2.8: CKB041000
    Abridged Dewey: 641
    LC classification: TX
    BIC subject category V2: TDCT
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    BISAC V2.8: SCI000000
    B&T Merchandise Category: UP
    DC22: 641.013
    BISAC V2.8: CKB000000
    DC23: 641.3
    Thema V1.0: TDCT, PDZ
    Edition statement
    Reprint
    Publisher
    Columbia University Press
    Imprint name
    Columbia University Press
    Publication date
    30 August 2012
    Publication City/Country
    New York
    Author Information
    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.
    Review quote
    What Herve This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology. -- Albert Sonnenfeld, translator of Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe For people with a (very) serious interest in food, this is satisfying stuff. The Australian 10/31/09 Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking... Highly recommended. Choice 3/1/10 This is one of those books that could be great for holiday reading by the curious as well as being an essential part of academic study. Yum.fi 10/11/2012