International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. Sharing the empirical principles chefs have valued for generations, 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 and allow for even more creativity and experimentation in the kitchen.
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International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. Sharing the empirical principles chefs have valued for generations, 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 and allow for even more creativity and experimentation in the kitchen.
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Add this copy of Kitchen Mysteries: Revealing the Science of Cooking to cart. $11.99, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2010 by Columbia University Press.
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Seller's Description:
New. Print on demand Trade paperback (US). Glued binding. 232 p. Contains: Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H.
Add this copy of Kitchen Mysteries: Revealing the Science of Cooking to cart. $16.24, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2007 by Columbia University Press.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
New. Print on demand Sewn binding. Cloth over boards. With dust jacket. 232 p. Contains: Illustrations, black & white. Arts and Traditions of the Table: Perspectives on Culinary H.
