Coverart for item
The Resource Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole, Hervé This ; translated by Jody Gladding

Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole, Hervé This ; translated by Jody Gladding

Label
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole
Title
Kitchen mysteries
Title remainder
revealing the science of cooking = Les secrets de la casserole
Statement of responsibility
Hervé This ; translated by Jody Gladding
Creator
Subject
Genre
Language
  • eng
  • fre
  • eng
Summary
International celebrity and co-founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé 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
Member of
Action
digitized
Cataloging source
E7B
http://library.link/vocab/creatorName
This, Hervé
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Arts & traditions of the table
http://library.link/vocab/subjectName
  • Cooking
  • Food
  • Gastronomy
  • SCIENCE
  • COOKING
  • Cooking
  • Food
  • Gastronomy
  • General Interest
  • Cuisine (Légumes)
  • Kochkunst
  • Lebensmittel
  • Physikalische Chemie
Label
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole, Hervé This ; translated by Jody Gladding
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 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
  • Frontmatter
  • Deep-Frying
  • Sautés and Grills
  • Even More Tender
  • Salting
  • Microwaves
  • Vegetables
  • Sauces
  • A Burning Question
  • The Salad
  • Yogurt and Cheese
  • Contents
  • Fruits of the Harvest
  • Ices and Sorbets
  • Cakes
  • Pastry Dough
  • Sugar
  • Bread
  • Wine
  • The Alcohols
  • Jams
  • Tea
  • Series Editor's Foreword
  • Cold and Cool
  • Vinegar
  • Kitchen Utensils
  • Mysteries of the Kitchen
  • Glossary
  • Cooking and Science
  • The New Physiolo3 of Flavor
  • Soup
  • Milk
  • Gels, Jellies, Aspics
Control code
ocn698589747
Dimensions
unknown
Extent
1 online resource (ix, 220 pages)
Form of item
online
Isbn
9780231512039
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other control number
10.7312/this14170
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
22573/cttgqj1s
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)698589747
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Label
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole, Hervé This ; translated by Jody Gladding
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • 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
  • Frontmatter
  • Deep-Frying
  • Sautés and Grills
  • Even More Tender
  • Salting
  • Microwaves
  • Vegetables
  • Sauces
  • A Burning Question
  • The Salad
  • Yogurt and Cheese
  • Contents
  • Fruits of the Harvest
  • Ices and Sorbets
  • Cakes
  • Pastry Dough
  • Sugar
  • Bread
  • Wine
  • The Alcohols
  • Jams
  • Tea
  • Series Editor's Foreword
  • Cold and Cool
  • Vinegar
  • Kitchen Utensils
  • Mysteries of the Kitchen
  • Glossary
  • Cooking and Science
  • The New Physiolo3 of Flavor
  • Soup
  • Milk
  • Gels, Jellies, Aspics
Control code
ocn698589747
Dimensions
unknown
Extent
1 online resource (ix, 220 pages)
Form of item
online
Isbn
9780231512039
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other control number
10.7312/this14170
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
22573/cttgqj1s
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
(OCoLC)698589747
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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