- 234 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
"This's molecular gastronomy is garnished with [his] own rich philosophy of food and flavor" in a book that reveals the science behind everyday cooking (Nature).
In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—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 examples—for instance, how sautéing in butter chemically alters the molecules of mushrooms—so that cooks of every stripe can thoroughly comprehend the scientific principles of food.
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.
"Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here."—Booklist
"This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed."—Appetite for Books
"[An] eye-opening book."—Portsmouth Herald
" Kitchen Mysteries is another tour de force for the French scientific chef . . . Highly Recommended."—Choice
In Kitchen Mysteries, Hervé This—international celebrity and founder of molecular gastronomy—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 examples—for instance, how sautéing in butter chemically alters the molecules of mushrooms—so that cooks of every stripe can thoroughly comprehend the scientific principles of food.
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.
"Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here."—Booklist
"This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed."—Appetite for Books
"[An] eye-opening book."—Portsmouth Herald
" Kitchen Mysteries is another tour de force for the French scientific chef . . . Highly Recommended."—Choice
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Yes, you can access Kitchen Mysteries by Hervé This in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Applied Sciences. We have over one million books available in our catalogue for you to explore.
Information
Index
acetic acid. See also vinegar
acidity; and discoloration; and milk; in sauces; and vegetables; and vinegar; in wine
acids; acetic; and alcohol; ascorbic (vitamin C); aspartic; and cheese; citric; and cooking eggs- ; in emulsions; and gels; in jams; lactic; in leavening powders; and meat; and proteins; in soufflés; in tea; in wine
aïoli
alcohol; in bread; in cakes; distilling; and drunkenness; ethyl; and osmazome; and preservation; and vinegar. See also wine
aldehydes
Ali-Bab
Allais, Alphonse
Almanach des gourmands (Grimod de la Reynière)
amino acids; in braising; and gels; and Maillard reactions; in milk; and nitrites; in roasting; in sauces. See also proteins
ammonia
amylase
amylopectin
amylose
anthocyanins
Anton, Marc
Apicius
Appert, Nicolas
apples
Archestratus
Aristotle
aroma. See odors
aromatics
ascorbic acid (vitamin C)
aspartame
aspartic acid
aspics
dp n="225" folio="212" ?aspirin
astaxanthin
atoms. See also molecules
Avicenna
Bacon, Francis
baking powders
balsamic vinegar
barbecue
Barham, Peter
basting
beans; dried
béarnaise sauce; salvaging of
Beccari, Giacomo Bartolomeo
béchamel sauces
Berchoux, Joseph
Bernouilli effect
beurre manié
bicarbonate of soda
bitterness; of aspartame; in tea; in wine; in wood
blanching
blood
boiling
Botrytis cinerea fungus
bouillon
bouquet garni
braising
bread; baking of; fermentation of; kneading of; sourdough; stale
bread crumbs
Brillat-Savarin, Jean-Anthelme; on bouillon; on excess; on osmazome; on pheasants; on roasting; on taste
brioche
Brochet, Frédéric
bromelain
Brouillard, Raymond
butter: in cakes; clarified; in deep-frying; and oil; in pastries; reheating in; in sauces; and whipped cream
cakes; base for; vs. soufflés
Camembert cheese
canard à la Brillat-Savarin
canard à l’orange
capillarity
capsaicin
caramel
caramelization; in deep-frying; in grilling
carbohydrates
carbon dioxide
Carême, Marie-Antoine
carotenoids
Carslaw, Horatio Scott
casein: in butter; in cheese; in cream; in milk; in wine; in yogurt
cauliflower
cellulose
champagne
cheese
chemical reactions: cooking with; vs. physical reactions; and pressure. See also Maillard reactions
chestnuts
dp n="226" folio="213" ?Chevreul, Michel-Eugene
Cheynieréronique
China
chlorophyll
cholesterol
citric acid
citrus fruits. See also lemon juice; lemons
coles (cauliflower, broccoli, etc.)
collagen; in boiling; in braising; and gels; in marinades; in roasting; in steaming
color; changes in; of egg whites; of fruits; in microwave cooking; of milk; and preservation; in salads; and taste; of tea; of vegetables; of wine
conalbumin
conduction
consistency. See viscosity
convection
cooking; with chemicals; expansion and concentration in; methods of; objectives of; times for; in vacuum; of vegetables. See also particular methods
copper
cream; in ices; and sauces; whipped
crustaceans
The Curious Cook (McGee)
Curnonsky (Maurice Edmond Sailland)
custard
deep-frying
deglazing
Diderot, Denis
dihydrogen sulfide
disulfide bridges
Djabourov, Madeleine
Dubois, Urbain
duck à l’orange
Dumas, Alexandre
egg whites; and bouillon; in cakes; and copper; in soufflés; in wine. See also meringues
egg yolks; in aïoli; and flour; in mayonnaise; in meringues; in pastries; in sauces; in soufflés; in sponge cake
eggs; baked; in deep-frying; and flour; fried; and gels; hard-cooked; in mayonnaise; microwaved; odors of; poached; proteins in; raw vs. cooked; in sauces; and silverware; and soufflés
electrolysis
emulsions: acids in; failure of; mayonnaise; and milk; in sauces; vinaigrettes as; whipped creams as
Encyclopedia (Alembert and Diderot)
England
enzymes; and bread; in coles; and color change; digestive; in marinades; and preservation
Escoffier, August
ethylene
Etiévant, Patrick
evaporation: and alcohol; in deep-frying; and freezing water; in jams; in sauces; of soup
fats; in cakes; in cheese; in deep-frying; and egg whites; harmful; and Maillard reactions; in meat; in milk; in pastry dough; in roasting; in sauces; in sautéing; skimming of; in soufflés; and vegetables; and viscosity; in whipped cream
Faurion, Annick
fermentation: of bread; and vinegar; of wine
ficin
Fick law
fig juice
fish. See also seafood
flatulence
flour: in bread; in cakes; corn; in deep-frying; and eggs; in pastries; in sauces
freezing
fructose
fruits; citrus; color of; in jams; and jellies; and microorganisms; preservation of; and vinegar; wine made from. See also lemons
frying. See deep-frying; sautéing
garlic
Gastronomie pratique (Ali-Bab)
gastronomy: definitions of; molecular
Gauducheau, A.
Gay-Lussac reaction
gelatin; in meat; and milk; packaged; in sauces; in wine
gels; and eggs; and jams; making of; physical vs. chemical; and sauces; and starch; in yogurt
génoise
glazes
gliadins
glucose; in bread; in sauces; in yogurt
gluten: in bread; in pastries
glutenins
glycerine
glycerol
Goodman, Murray
gourmand vs. gourmet
Goutefongea, René
Graham, David
Grand dictionnaire de cuisine (Dumas)
gravies. See also sauces
grilling
Haldane, John Scott
Henning, Hans
dp n="228" folio="215" ?Hippocrates
hollandaise sauce; making
honey
hydrocolloids
hydrogen bonds; in bread; and gels
hydrogen peroxide
ice crystals. See also freezing
ices
ignosic acid. See vitamin C
Jaeger, John Conrad
jams; and gels; strawberry
Japan
jellies
jelling process. See also gels
Keller, Joseph
kneading: of bread; of pastries; of pie dough
Kurti, Nichol...
Table of contents
- ARTS & TRADITIONS OF THE TABLE: Per spec tives on Culinary History Albert ...
- Title Page
- Foreword
- Cooking and Science
- The New Physiology of Flavor
- Soup
- Milk
- Gels, Jellies, Aspics
- Mayonnaise
- The Egg’s Incarnations
- A Successful Soufflé?
- Cooking
- The Boiled and the Bouillon
- Steaming
- Braising
- Chicken Stew, Beef Stew, Veal Stew
- Questions of Pressure
- Roasting
- Deep-Frying
- Sautés and Grills
- Even More Tender
- Salting
- Microwaves
- Vegetables
- Sauces
- A Burning Question
- The Salad
- Yogurt and Cheese
- Fruits of the Harvest
- Ices and Sorbets
- Cakes
- Pastry Dough
- Sugar
- Bread
- Wine
- The Alcohols
- Jams
- Tea
- Cold and Cool
- Vinegar
- Kitchen Utensils
- Mysteries of the Kitchen
- Glossary
- Index
- Copyright Page