Mayonnaise "takes" when a series of liquids form a semisolid
consistency. Eggs, a liquid, become solid as they are heated,
whereas, under the same conditions, solids melt. When meat is
roasted, its surface browns and it acquires taste and texture. What
accounts for these extraordinary transformations?
The answer: chemistry and physics. With trademark clarity and
wit, Herve This launches a wry investigation into the chemical art
of cooking. Unraveling the science behind common culinary technique
and practice, Herv? This breaks food down to its molecular
components and matches them to cooking's chemical reactions. He
translates the complex processes of the oven into everyday
knowledge for professional chefs and casual cooks; demystifies the
meaning of taste and the making of flavor; describes the properties
of liquids, salts, sugars, oils, and fats; and defines the
principles of culinary practice, which endow food with sensual as
well as nutritional value.
For fans of Herv? This's popular volumes and for newcomers to
his celebrated approach, "The Science of the Oven" fuses the
physiology of taste to the molecular structure of bodies and food,
expertly expanding the possibilities of the kitchen.
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