The first full-length English translation of this celebrated French poet offers a penetrating and encompassing collection touching on death, domesticity, nature, language itself, and--always--the body.French literary icon Marie-Claire Bancquart (1932-2019) is known for an uncanny inhabitation of the concrete, finding whole worlds, even afterlives, in daily instances and spaces. "If I could seize a little nothing / a bit of nothing," she muses, "all things would come to me / those that dance / in its cloth." The tiniest moments can be acts of utterance, defiance, communion, and immortality. Yet death does indeed appear in the everyday, though it's more than a fact of existence. It is fiction as well, small cunning stories we create so we're not merely waiting for it: "one sets / close by / the pot of orange flowers / the here and now / to block the view."Here, the infinitesimal has no end; the smaller life gets, the deeper and more carefully Bancquart has us pause to notice its offerings. Though for her "the body" is the surest, most trustworthy way of knowing, the mystery of language is often referenced, and reverenced. And translator Jody Gladding, an award-winning poet herself, beautifully carries forward Bancquart's lifetime of distinctive work. Every Minute Is First is lean, lucid yet philosophical poetry, reflecting visceral life and experiential thought, walking in the dark with a light, lighting words--or alighting on them--in their own incandescent power to make the long-lived journey meaningful.

An innovative and inviting book of poems about the places where language and landscape converge In this strongly visual and environmentally engaged collection, award-winning poet and translator Jody Gladding explores landscape as a source of language in lyrics that operate as physical acts in three-dimensional space. Composed and printed in a landscape format, these minimal, quiet, playful, meditative, and open-ended poems are experimental in form and inviting in subject. Drawing inspiration from poets like A. R. Ammons, Lorine Niedecker, Gustaf Sobin, and Jean Valentine, and visual artists like Ann Hamilton, Roni Horn, and Cecilia Vicuna, Gladding discovers exciting spatial possibilities within the page itself by exploiting white space and varying typefaces. As the page opens into the compositional field that Mallarme, Ponge, and others conceived it to be, words constellate around bolded through lines to offer multiple, interwoven meanings, interacting with each other and the reader, who moves freely among them, to make poems that are spatial, nonlinear, and different with each reading. And, adding yet another dimension to the collection, many of the poems have facing-page French versions. "Landscape-oriented" in every sense, I entered without words is an ambitious, innovative, and striking collection by a major poet.

Album provides an unparalleled look into Roland Barthes's life of letters. It presents a selection of correspondence, from his adolescence in the 1930s through the height of his career and up to the last years of his life, covering such topics as friendships, intellectual adventures, politics, and aesthetics. It offers an intimate look at Barthes's thought processes and the everyday reflection behind the composition of his works, as well as a rich archive of epistolary friendships, spanning half a century, among the leading intellectuals of the day. Barthes was one of the great observers of language and culture, and Album shows him in his element, immersed in heady French intellectual culture and the daily struggles to maintain a writing life. Barthes's correspondents include Maurice Blanchot, Michel Butor, Jacques Derrida, Michel Foucault, Julia Kristeva, Claude Levi-Strauss, Georges Perec, Raymond Queneau, Alain Robbe-Grillet, Marthe Robert, and Jean Starobinski, among others. The book also features documents, letters, and postcards reproduced in facsimile; unpublished material; and notes and transcripts from his seminars. The first English-language publication of Barthes's letters, Album is a comprehensive testimony to one of the most influential critics and philosophers of the twentieth century and the world of letters in which he lived and breathed.

From the acclaimed author of Blue, a beautifully illustrated history of the color white in visual culture, from antiquity to today As a pigment, white is often thought to represent an absence of color, but it is without doubt an important color in its own right, just like red, blue, green, or yellow-and, like them, white has its own intriguing history. In this richly illustrated book, Michel Pastoureau, a celebrated authority on the history of colors, presents a fascinating visual, social, and cultural history of the color white in European societies, from antiquity to today. Illustrated throughout with a wealth of captivating images ranging from the ancient world to the twenty-first century, White examines the evolving place, perception, and meaning of this deceptively simple but complex hue in art, fashion, literature, religion, science, and everyday life across the millennia. Before the seventeenth century, white's status as a true color was never contested. On the contrary, from antiquity until the height of the Middle Ages, white formed with red and black a chromatic triad that played a central role in life and art. Nor has white always been thought of as the opposite of black. Through the Middle Ages, the true opposite of white was red. White also has an especially rich symbolic history, and the color has often been associated with purity, virginity, innocence, wisdom, peace, beauty, and cleanliness. With its striking design and compelling text, White is a colorful history of a surprisingly vivid and various color.

From the acclaimed author of Blue, a beautifully illustrated history of yellow from antiquity to the present In this richly illustrated book, Michel Pastoureau-a renowned authority on the history of color and the author of celebrated volumes on blue, black, green, and red-now traces the visual, social, and cultural history of yellow. Focusing on European societies, with comparisons from East Asia, India, Africa, and South America, Yellow tells the intriguing story of the color's evolving place in art, religion, fashion, literature, and science. In Europe today, yellow is a discreet color, little present in everyday life and rarely carrying great symbolism. This has not always been the case. In antiquity, yellow was almost sacred, a symbol of light, warmth, and prosperity. It became highly ambivalent in medieval Europe: greenish yellow came to signify demonic sulfur and bile, the color of forgers, lawless knights, Judas, and Lucifer-while warm yellow recalled honey and gold, serving as a sign of pleasure and abundance. In Asia, yellow has generally had a positive meaning. In ancient China, yellow clothing was reserved for the emperor, while in India the color is associated with happiness. Above all, yellow is the color of Buddhism, whose temple doors are marked with it. Throughout, Pastoureau illuminates the history of yellow with a wealth of captivating images. With its striking design and compelling text, Yellow is a feast for the eye and mind.

Album provides an unparalleled look into Roland Barthes's life of letters. It presents a selection of correspondence, from his adolescence in the 1930s through the height of his career and up to the last years of his life, covering such topics as friendships, intellectual adventures, politics, and aesthetics. It offers an intimate look at Barthes's thought processes and the everyday reflection behind the composition of his works, as well as a rich archive of epistolary friendships, spanning half a century, among the leading intellectuals of the day. Barthes was one of the great observers of language and culture, and Album shows him in his element, immersed in heady French intellectual culture and the daily struggles to maintain a writing life. Barthes's correspondents include Maurice Blanchot, Michel Butor, Jacques Derrida, Michel Foucault, Julia Kristeva, Claude Levi-Strauss, Georges Perec, Raymond Queneau, Alain Robbe-Grillet, Marthe Robert, and Jean Starobinski, among others. The book also features documents, letters, and postcards reproduced in facsimile; unpublished material; and notes and transcripts from his seminars. The first English-language publication of Barthes's letters, Album is a comprehensive testimony to one of the most influential critics and philosophers of the twentieth century and the world of letters in which he lived and breathed.

Growing up in Bulgaria, Julia Kristeva was warned by her father not to read Dostoyevsky. "Of course, and as usual," she recalls, "I disobeyed paternal orders and plunged into Dosto. Dazzled, overwhelmed, engulfed." Kristeva would go on to become one of the most important figures in European intellectual life-and she would return over and over again to Dostoyevsky, still haunted and enraptured by the force of his writing. In this book, Kristeva embarks on a wide-ranging and stimulating inquiry into Dostoyevsky's work and the profound ways it has influenced her own thinking. Reading across his major novels and shorter works, Kristeva offers incandescent insights into the potent themes that draw her back to the Russian master: God, otherness, violence, eroticism, the mother, the father, language itself. Both personal and erudite, the book intermingles Kristeva's analysis with her recollections of Dostoyevsky's significance in different intellectual moments-the rediscovery of Bakhtin in the Thaw-era Eastern Bloc, the debates over poststructuralism in 1960s France, and today's arguments about whether it can be said that "everything is permitted." Brilliant and vivid, this is an essential book for admirers of both Kristeva and Dostoyevsky. It also features an illuminating foreword by Rowan Williams that reflects on the significance of Kristeva's reading of Dostoyevsky for his own understanding of religious writing.

Merging biography, memoir, and cultural history, this compelling book, a bestseller in France, traces the life of Dora Maar (1907-1997) through a serendipitous encounter with the artist's address book In search of a replacement for his lost Hermes agenda, Brigitte Benkemoun's husband buys a vintage diary on eBay. When it arrives, she opens it and finds inside private notes dating back to 1951-twenty pages of phone numbers and addresses for Balthus, Brassai, Andre Breton, Jean Cocteau, Paul Eluard, Leonor Fini, Jacqueline Lamba, and other artistic luminaries of the European avant-garde. After realizing that the address book belonged to Dora Maar-Picasso's famous "Weeping Woman" and a brilliant artist in her own right-Benkemoun embarks on a two-year voyage of discovery to learn more about this provocative, passionate, and enigmatic woman, and the role that each of these figures played in her life. Longlisted for the prestigious literary award Prix Renaudot, Finding Dora Maar is a fascinating and breathtaking portrait of the artist. "Beautifully written and fascinating."-Paris Match "One of the happy surprises of the end of the literary season."-Livres Hebdo "A highly moving portrait of the artist."-Elle (France)

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.

Winner of the prestigious Prix Goncourt award for biography, this remarkable portrait sheds new light on Virginia Woolf's relationships with her family and friends and how they shaped her work. Virginia Woolf: A Portrait blends recently unearthed documents, key primary sources, and personal interviews with Woolf's relatives and other acquaintances to render in unmatched detail the author's complicated relationship with her husband, Leonard; her father, Leslie Stephen; and her half-sister, Vanessa Bell. Forrester connects these figures to Woolf's mental breakdown while introducing the concept of "Virginia seule," or Virginia alone: an uncommon paragon of female strength and conviction. Forrester's biography inhabits her characters and vivifies their perspective, weaving a colorful, intense drama that forces readers to rethink their understanding of Woolf, her writing, and her world.

A renowned writer and committed pacifist throughout the 1930s - a conviction that resulted in his imprisonment before and after the Occupation - Jean Giono spent the war in the village of Contadour in Provence, where he wrote, corresponded with other writers, and cared for his consumptive daughter. This journal records his musings on art and literature, his observations of life, his interactions with the machinery of the collaborationist Vichy regime, as well as his forceful political convictions.

Winner of the prestigious Prix Goncourt award for biography, this remarkable portrait sheds new light on Virginia Woolf's relationships with her family and friends and how they shaped her work. Virginia Woolf: A Portrait blends recently unearthed documents, key primary sources, and personal interviews with Woolf's relatives and other acquaintances to render in unmatched detail the author's complicated relationship with her husband, Leonard; her father, Leslie Stephen; and her half-sister, Vanessa Bell. Forrester connects these figures to Woolf's mental breakdown while introducing the concept of "Virginia seule," or Virginia alone: an uncommon paragon of female strength and conviction. Forrester's biography inhabits her characters and vivifies their perspective, weaving a colorful, intense drama that forces readers to rethink their understanding of Woolf, her writing, and her world.

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve 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," Herve 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 souffle from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sauteing in butter chemically alters the molecules of mushrooms--so 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. Herve 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. Herve explores the effects of boiling, steaming, braising, roasting, deep-frying, sauteing, 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, Herve 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.

Informed by a provocative exhibition at the Louvre curated by the author, The Severed Head unpacks artistic representations of severed heads from the Paleolithic period to the present. Surveying paintings, sculptures, and drawings, Julia Kristeva turns her famed critical eye to a study of the head as symbol and metaphor, as religious object and physical fact, further developing a critical theme in her work--the power of horror--and the potential for the face to provide an experience of the sacred. Kristeva considers the head as icon, artifact, and locus of thought, seeking a keener understanding of the violence and desire that drives us to sever, and in some cases keep, such a potent object. Her study stretches all the way back to 6,000 B.C.E., with humans' early decoration and worship of skulls, and follows with the Medusa myth; the mandylion of Laon (a holy relic in which the face of a saint appears on a piece of cloth); the biblical story of John the Baptist and his counterpart, Salome; tales of the guillotine; modern murder mysteries; and even the rhetoric surrounding the fight for and against capital punishment. Kristeva interprets these "capital visions" through the lens of psychoanalysis, drawing infinite connections between their manifestation and sacred experience and very much affirming the possibility of the sacred, even in an era of "faceless" interaction.

What Is a People? seeks to reclaim "people" as an effective political concept by revisiting its uses and abuses over time. Alain Badiou surveys the idea of a people as a productive force of solidarity and emancipation and as a negative tool of categorization and suppression. Pierre Bourdieu follows with a sociolinguistic analysis of "popular" and its transformation of democracy, beliefs, songs, and even soups into phenomena with outsized importance. Judith Butler calls out those who use freedom of assembly to create an exclusionary "we," while Georges Didi-Huberman addresses the problem of summing up a people with totalizing narratives. Sadri Khiari applies an activist's perspective to the racial hierarchies inherent in ethnic and national categories, and Jacques Ranciere comments on the futility of isolating theories of populism when, as these thinkers have shown, the idea of a "people" is too diffuse to support them. By engaging this topic linguistically, ethnically, culturally, and ontologically, the voices in this volume help separate "people" from its fraught associations to pursue more vital formulations. Together with Democracy in What State?, in which Giorgio Agamben, Alain Badiou, Daniel Bensaid, Wendy Brown, Jean-Luc Nancy, Jacques Ranciere, Kristin Ross, and Slavoj Zizek discuss the nature and purpose of democracy today, What Is a People? expands an essential exploration of political action and being in our time.

An innovative and inviting book of poems about the places where language and landscape converge In this strongly visual and environmentally engaged collection, award-winning poet and translator Jody Gladding explores landscape as a source of language in lyrics that operate as physical acts in three-dimensional space. Composed and printed in a landscape format, these minimal, quiet, playful, meditative, and open-ended poems are experimental in form and inviting in subject. Drawing inspiration from poets like A. R. Ammons, Lorine Niedecker, Gustaf Sobin, and Jean Valentine, and visual artists like Ann Hamilton, Roni Horn, and Cecilia Vicuña, Gladding discovers exciting spatial possibilities within the page itself by exploiting white space and varying typefaces. As the page opens into the compositional field that Mallarmé, Ponge, and others conceived it to be, words constellate around bolded through lines to offer multiple, interwoven meanings, interacting with each other and the reader, who moves freely among them, to make poems that are spatial, nonlinear, and different with each reading. And, adding yet another dimension to the collection, many of the poems have facing-page French versions. “Landscape-oriented� in every sense, I entered without words is an ambitious, innovative, and striking collection by a major poet.

Michel Pastoureau's lively study of stripes offers a unique and engaging perspective on the evolution of fashion, taste, and visual codes in Western culture.

"The Devil's Cloth" begins with a medieval scandal. When the first Carmelites arrived in France from the Holy Land, the religious order required its members to wear striped habits, prompting turmoil and denunciations in the West that lasted fifty years until the order was forced to accept a quiet, solid color. The medieval eye found any surface in which a background could not be distinguished from a foreground disturbing. Thus, striped clothing was relegated to those on the margins or outside the social order -- jugglers and prostitutes, for example -- and in medieval paintings the devil himself is often depicted wearing stripes. The West has long continued to dress its slaves and servants, its crewmen and convicts in stripes.

But in the last two centuries, stripes have also taken on new, positive meanings, connoting freedom, youth, playfulness, and pleasure. Witness the revolutionary stripes on the French and United States flags. In a wide-ranging discussion that touches on zebras, awnings, and pajamas, augmented by illustrative plates, the author shows us how stripes have become chic, and even, in the case of bankers' pin stripes, a symbol of taste and status. However, make the stripes too wide, and you have a gangster's suit -- the devil's cloth indeed

This we can be sure of: when a restaurant in the western world is famous for its cooking, it is the tricolor flag that hangs above the stove, opined one French magazine, and this is by no means an isolated example of such crowing. Indeed, both linguistically and conceptually, the restaurant itself is a French creation. Why are the French recognized by themselves and others the world over as the most enlightened of eaters, as the great gourmets? Why did the passion for food -- gastronomy -- originate in France? In "French Gastronomy," geographer and food lover Jean-Robert Pitte uncovers a novel answer. The key, it turns out, is France herself. In her climate, diversity of soils, abundant resources, and varied topography lie the roots of France's food fame.

Pitte masterfully reveals the ways in which cultural phenomena surrounding food and eating in France relate to space and place. He points out that France has some six hundred regions, or microclimates, that allow different agricultures, to flourish, and fully navigable river systems leading from peripheral farmlands directly to markets in the great gastronomic centers of Paris and Lyon. With an eye to this landscape, Pitte wonders: Would the great French burgundies enjoy such prestige if the coast they came from were not situated close to the ancient capital for the dukes and a major travel route for medieval Europe?

Yet for all the shaping influence of earth and climate, Pitte demonstrates that haute cuisine, like so much that is great about France, can be traced back to the court of Louis XIV. It was the Sun King's regal gourmandise -- he enacted a nightly theater of eating, dining alone but in full view of the court -- that made food and fine dining a central affair of state. The Catholic Church figures prominently as well: gluttony was regarded as a "benign sin" in France, and eating well was associated with praising God, fraternal conviviality, and a respect for the body. These cultural ingredients, in combination with the bounties of the land, contributed to the full flowering of French foodways.

This is a time of paradox for French gourmandism. Never has there been so much literature published on the subject of culinary creativity, never has there been so much talk about good food, and never has so little cooking been done at home. Each day new fast-food places open. Will French cuisine lose its charm and its soul? Will discourse become a substitute for reality? French Gastronomy is a delightful celebration of what makes France unique, and a call to everyone who loves French food to rediscover its full flavor.

Informed by a provocative exhibition at the Louvre curated by the author, "The Severed Head" unpacks artistic representations of severed heads from the Paleolithic period to the present. Surveying paintings, sculptures, and drawings, Julia Kristeva turns her famed critical eye to a study of the head as symbol and metaphor, as religious object and physical fact, further developing a critical theme in her work-- "the power of horror"--and the potential for the face to provide an experience of the sacred.

Kristeva considers the head as icon, artifact, and locus of thought, seeking a keener understanding of the violence and desire that drives us to sever, and in some cases keep, such a potent object. Her study stretches all the way back to 6,000 B.C.E., with humans' early decoration and worship of skulls, and follows with the Medusa myth; the mandylion of Laon (a holy relic in which the face of a saint appears on a piece of cloth); the biblical story of John the Baptist and his counterpart, Salome; tales of the guillotine; modern murder mysteries; and even the rhetoric surrounding the fight for and against capital punishment. Kristeva interprets these "capital visions" through the lens of psychoanalysis, drawing infinite connections between their manifestation and sacred experience and very much affirming the possibility of the sacred, even in an era of "faceless" interaction.

"We are awash in time, savoring a few moments of it; we project ourselves into it, reinvent it, play with it; we take our time or let it slip away: it is the raw material of our imagination. Age, on the other hand, is the detailed account of the days that pass, the one-way view of the years whose total sum when set forth can stupefy us. Age wedges each of us between a date of birth that, at least in the West, we know for certain and an expiration date that, as a general rule, we would like to defer. Time is a freedom, age a constraint." Marc Auge remembers his beloved childhood cat, who seemed to grow wise with age, though her essential nature remained unchanged. He considers our belief that objects mature, when it is our perception of them that evolves over time. He wonders why public demonstrations of affection between the elderly make the young so uncomfortable and why we torture ourselves with regret at what might have been. Time can be liberating, he finds; it is a resource we can squander or relish. Yet age is a burden, bound by our personal and cultural neuroses. With an ethnologist's understanding of construct and practice, Auge isolates age from the development of consciousness, desire, and representations of the self. In bold, eye-opening strokes, he casts age as a physical marker and treats one's youthful approach to the world as the true measure of life's value.

Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferri?res traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices.

Flour from human bones and p?t? from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferri?res considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferri?res recounts the development of safety methods that became the Western model for fighting animal diseases.

Ferri?res discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for the poor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferri?res tells us how our decisions about what "not" to eat reflect who we are.

"We are awash in time, savoring a few moments of it; we project ourselves into it, reinvent it, play with it; we take our time or let it slip away: it is the raw material of our imagination. Age, on the other hand, is the detailed account of the days that pass, the one-way view of the years whose total sum when set forth can stupefy us. Age wedges each of us between a date of birth that, at least in the West, we know for certain and an expiration date that, as a general rule, we would like to defer. Time is a freedom, age a constraint." Marc Auge remembers his beloved childhood cat, who seemed to grow wise with age, though her essential nature remained unchanged. He considers our belief that objects mature, when it is our perception of them that evolves over time. He wonders why public demonstrations of affection between the elderly make the young so uncomfortable and why we torture ourselves with regret at what might have been. Time can be liberating, he finds; it is a resource we can squander or relish. Yet age is a burden, bound by our personal and cultural neuroses. With an ethnologist's understanding of construct and practice, Auge isolates age from the development of consciousness, desire, and representations of the self. In bold, eye-opening strokes, he casts age as a physical marker and treats one's youthful approach to the world as the true measure of life's value.

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve 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," Herve 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 souffle from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sauteing in butter chemically alters the molecules of mushrooms--so 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. Herve 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. Herve explores the effects of boiling, steaming, braising, roasting, deep-frying, sauteing, 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, Herve 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.

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.