The Science of the Oven

by Hervé This

Book Overview

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 his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling...

• Format: Hardcover
• Language: English
• ISBN: 0231147066
• ISBN13: 9780231147064
• Release Date: September 2009
• Publisher: Columbia University Press
• Length: 216 Pages
• Weight: 1.00 lbs.
• Dimensions: 0.9" x 6.0" x 8.1"
• Grade Range: Postsecondary and higher