Kitchen mysteries: revealing the science of cooking = Les secrets de la casserole 9780231512039, 9780231141710, 0231512031
"By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the su
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English Pages (ix, 220 pages) : illustrations Year 2010
Table of contents :
Series Editor's Foreword Cooking and Science The New Physiology of Flavor Soup Milk Gels, Jellies, Aspics Mayonnaise The Egg's Incarnations A Successful Souffle ? Cooking The Boiled and the Bouillon Steaming Braising Chicken Stew, Beef Stew, Veal Stew Questions of Pressure Roasting Deep-Frying Sautes and Grills Even More Tender Salting Microwaves Vegetables: Color and Freshness Sauces: Creamy, Satiny, Flavorful A Burning Question The Salad: An Oasis of Freshness Yogurt and Cheese Fruits of the Harvest Ices and Sorbets Cakes: Light and Melting Pastry Dough: Tart, Shortbread, and Puff Pastry Sugar Bread Wine The Alcohols Jams Tea Cold and Cool Vinegar Kitchen Utensils Mysteries of the Kitchen Glossary Index
