The Science of the Oven
Science of the Oven
1st Edition
Published on 4. September 2009
216 pages
978-0-231-51854-3 (ISBN)
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Herve This
The Science of the Oven
Book
08/2012
Columbia University Press
€16.50
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Herve This
The Science of the Oven
Book
09/2009
Columbia University Press
€23.55
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Persons
Hervé 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.
Jody Gladding is a poet who has translated more than twenty works from French.
Content
Into the Mouth
1. Let Us Play with Our Senses
2. Health and Diet
3. What Are the Notes?
4. The Question of Hors d'oeuvres
5. Understanding, Perfecting
6. Without Forgetting All That Makes Life Beautiful
7. From Molecular Cuisine to Culinary Constructivism
A Last Bite for the Road
Glossary
Bibliography
Index
1. Let Us Play with Our Senses
2. Health and Diet
3. What Are the Notes?
4. The Question of Hors d'oeuvres
5. Understanding, Perfecting
6. Without Forgetting All That Makes Life Beautiful
7. From Molecular Cuisine to Culinary Constructivism
A Last Bite for the Road
Glossary
Bibliography
Index
