Hervé This

The Science of the Oven

Übersetzer: Gladding, Jody

• Broschiertes Buch

Produktbeschreibung

A wry investigation into the chemical art of cooking.

Produktdetails

• Verlag: COLUMBIA UNIV PR
• Seitenzahl: 216
• Erscheinungstermin: 7. August 2012
• Englisch
• Abmessung: 198mm x 143mm x 22mm
• Gewicht: 304g
• ISBN-13: 9780231147071
• ISBN-10: 0231147074
• Artikelnr.: 34741604

Autorenporträt

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.

Inhaltsangabe

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