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| 001 | 183276 | ||
| 003 | IT-RoAPU | ||
| 005 | 20221214232029.0 | ||
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| 007 | cr || |||||||| | ||
| 008 | 220302t20072007nyu fo d z eng d | ||
| 010 | _a2007033309 | ||
| 019 | _a(OCoLC)979909873 | ||
| 020 |
_a9780231141710 _qprint |
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| 020 |
_a9780231512039 _qPDF |
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| 024 | 7 |
_a10.7312/this14170 _2doi |
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| 035 | _a(DE-B1597)9780231512039 | ||
| 035 | _a(DE-B1597)459384 | ||
| 035 | _a(OCoLC)698589747 | ||
| 040 |
_aDE-B1597 _beng _cDE-B1597 _erda |
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| 050 | 0 | 0 |
_aTX651 _b.T3713 2007 |
| 050 | 4 |
_aTX651 _b.T3713 2010eb |
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| 072 | 7 |
_aSOC055000 _2bisacsh |
|
| 082 | 0 | 4 |
_a641.5 _222 |
| 084 | _aonline - DeGruyter | ||
| 100 | 1 |
_aThis, Hervé _eautore |
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| 245 | 1 | 0 |
_aKitchen Mysteries : _bRevealing the Science of Cooking / _cHervé This. |
| 264 | 1 |
_aNew York, NY : _bColumbia University Press, _c[2007] |
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| 264 | 4 | _c©2007 | |
| 300 |
_a1 online resource (232 p.) : _b98 illus. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 347 |
_atext file _bPDF _2rda |
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| 490 | 0 | _aArts and Traditions of the Table: Perspectives on Culinary History | |
| 505 | 0 | 0 |
_tFrontmatter -- _tContents -- _tSeries Editor's Foreword -- _tCooking and Science -- _tThe New Physiolo³ of Flavor -- _tSoup -- _tMilk -- _tGels, Jellies, Aspics -- _tMayonnaise -- _tThe Egg's Incarnations -- _tA Successful Soufflé ? -- _tCooking -- _tThe Boiled and the Bouillon -- _tSteaming -- _tBraising -- _tChicken Stew, Beef Stew, Veal Stew -- _tQuestions of Pressure -- _tRoasting -- _tDeep-Frying -- _tSautés and Grills -- _tEven More Tender -- _tSalting -- _tMicrowaves -- _tVegetables -- _tSauces -- _tA Burning Question -- _tThe Salad -- _tYogurt and Cheese -- _tFruits of the Harvest -- _tIces and Sorbets -- _tCakes -- _tPastry Dough -- _tSugar -- _tBread -- _tWine -- _tThe Alcohols -- _tJams -- _tTea -- _tCold and Cool -- _tVinegar -- _tKitchen Utensils -- _tMysteries of the Kitchen -- _tGlossary |
| 506 | 0 |
_arestricted access _uhttp://purl.org/coar/access_right/c_16ec _fonline access with authorization _2star |
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| 520 | _aAn international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. 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 examplesfor instance, how sautéing in butter chemically alters the molecules of mushroomsso that cooks of every stripe can thoroughly comprehend the scientific principles of food. Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Hervé then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook. | ||
| 530 | _aIssued also in print. | ||
| 538 | _aMode of access: Internet via World Wide Web. | ||
| 546 | _aIn English. | ||
| 588 | 0 | _aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022) | |
| 650 | 0 | _aCooking. | |
| 650 | 0 | _aFood. | |
| 650 | 0 | _aGastronomy. | |
| 650 | 7 |
_aSOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). _2bisacsh |
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| 700 | 1 |
_aGladding, Jody _eautore |
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| 850 | _aIT-RoAPU | ||
| 856 | 4 | 0 | _uhttps://doi.org/10.7312/this14170 |
| 856 | 4 | 0 | _uhttps://www.degruyter.com/isbn/9780231512039 |
| 856 | 4 | 2 |
_3Cover _uhttps://www.degruyter.com/document/cover/isbn/9780231512039/original |
| 942 | _cEB | ||
| 999 |
_c183276 _d183276 |
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