Coverart for item
The Resource The science of the oven, Hervé This ; translated by Jody Gladding

The science of the oven, Hervé This ; translated by Jody Gladding

Label
The science of the oven
Title
The science of the oven
Statement of responsibility
Hervé This ; translated by Jody Gladding
Creator
Contributor
Subject
Genre
Language
  • eng
  • fre
  • eng
Summary
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, Hervé 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. --from publisher description
Member of
Action
digitized
Cataloging source
AU@
http://library.link/vocab/creatorName
This, Hervé
Illustrations
illustrations
Index
index present
Language note
Translated from the French
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Columbia University
Series statement
Arts and traditions of the table
http://library.link/vocab/subjectName
  • Food
  • Food
  • Food
  • Gastronomy
  • COOKING
  • Food
  • Food
  • Food
  • Gastronomy
  • General Interest
Label
The science of the oven, Hervé This ; translated by Jody Gladding
Instantiates
Publication
Note
Translated from the French
Bibliography note
Includes bibliographical references (pages 191-196) 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
Let us play with our senses -- Health and diet -- What are the notes? -- The question of hors d'oeuvres -- Understanding, perfecting -- Without forgetting all that makes life beautiful -- From molecular cuisine to culinary constructivism -- A last bite for the road
Control code
ocn849248894
Dimensions
unknown
Extent
1 online resource (206 pages)
Form of item
online
Isbn
9781306181471
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other control number
10.7312/this14706
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
  • 22573/cttgq3wm
  • 02d2bd49-8ad8-4f6f-bfd3-ab0a2380bdc8
Reproduction note
Electronic reproduction.
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)849248894
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
The science of the oven, Hervé This ; translated by Jody Gladding
Publication
Note
Translated from the French
Bibliography note
Includes bibliographical references (pages 191-196) 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
Let us play with our senses -- Health and diet -- What are the notes? -- The question of hors d'oeuvres -- Understanding, perfecting -- Without forgetting all that makes life beautiful -- From molecular cuisine to culinary constructivism -- A last bite for the road
Control code
ocn849248894
Dimensions
unknown
Extent
1 online resource (206 pages)
Form of item
online
Isbn
9781306181471
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
JSTOR
Other control number
10.7312/this14706
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
  • 22573/cttgq3wm
  • 02d2bd49-8ad8-4f6f-bfd3-ab0a2380bdc8
Reproduction note
Electronic reproduction.
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)849248894
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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