Kitchen Mysteries: Revealing

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• Product ID: J04267769

Kitchen Mysteries: Revealing

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• Product ID: J04267769

Package Size

20.3cm x 15.2cm x 2cm

Gross Weight

404g

Author

Herve This

Translated

Jody Gladding

Format

Hardback

Pages

232

Width

152.00 mm

Height

203.00 mm

Thickness

20.00 mm

ISBN

9780231141703

ISBN10

023114170X

BIC Subject Category

PD

Dewey

641.015

Nielsen BookScan Product Class

T16.0

BIC Subject Category

VB

Publisher

The University Press Group Ltd

Publication date

23 October 2007

Country

United States

City

New York

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Add to Cart Kitchen Mysteries: Revealing the Science of Food by Herve This (Hardback)

	Offers an insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked.. Buy 1 at wholesale price, make ~ 210% profit by reselling at market price ?up to R590.

Product Features

• "It's wonderful to find out how things work in the kitchen, what the palate feels and why, and to see Herv& eacute; This experiment and think about what has not yet been done in any restaurant. With respect and love for what we eat, Herv& eacute; This reveals to us in this wonderfully readable book the real secrets, the molecular ones, of great food. One truly delectable meal for the mind!" -- Roald Hoffmann, Nobel Laureate and author of Same and Not the Same "This is the brilliant book that started it all, finally translated from the French. Herv& eacute; This's prose is always simple and elegant-though he barely hides the excitement he must feel as a pioneer. There is something to be learned, and chew over, on every page." -- Jeffrey Steingarten, food critic for Vogue and author of The Man Who Ate Everything

FAQ

About this book, the "Kitchen Mysteries: Revealing" author(s):

Herv& eacute; This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia's Molecular Gastronomy and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.Jody Gladding is a poet and has translated almost twenty works from French, most recently, Madeleine Ferri& egrave;re's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.

Description

Offers an 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. This work provides an overview of molecular gastronomy and the importance of understanding the physiology of taste. http://www.dropshippers.co.za/

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv& eacute; This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His.. http://www.dropshippers.co.za/

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• Inventory
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• Letters K-M (KM)
• Letters K-M-R (KMR)

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