By Hervé This, Jody Gladding
Mayonnaise "takes" while a sequence of drinks shape a semisolid consistency. Eggs, a liquid, turn into stable as they're heated, while, lower than a similar stipulations, solids soften. while meat is roasted, its floor browns and it acquires flavor and texture. What debts for those awesome transformations?
The solution: chemistry and physics. With trademark readability and wit, Hervé This launches a wry research into the chemical paintings of cooking. Unraveling the technological know-how in the back of universal culinary procedure and perform, Hervé This breaks nutrition right down to its molecular elements and fits them to cooking's chemical reactions. He interprets the advanced tactics of the oven into daily wisdom for pro cooks and informal chefs; demystifies the which means of flavor and the making of style; describes the homes of beverages, salts, sugars, oils, and fat; and defines the rules of culinary perform, which endow nutrients with sensual in addition to dietary value.
For enthusiasts of Hervé This's renowned volumes and for newbies to his celebrated process, The technology of the Oven fuses the body structure of style to the molecular constitution of our bodies and meals, expertly increasing the chances of the kitchen.