The Science of the Oven
(Part of the Arts and Traditions of the Table: Perspectives on Culinary History Series)
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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, Herv 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
Related Subjects
Cooking Cooking Holiday Cooking Science Science & Math Science & Scientists Science & TechnologyCustomer Reviews
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