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| Author/Contributor(s): |
This, Herve
|
| Publisher: |
Columbia University Press
|
| Date: |
07/15/2010
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| Binding: |
Paperback
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| Condition: |
NEW
|
In Kitchen Mysteries, Hervé 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 soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sautéing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food.
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