Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding
- 作者： This, Hervé
- 其他題名：
- Arts and traditions of the table
- 出版： New York : Columbia University Press c2007
- 叢書名： Arts & traditions of the table
- 主題： Cooking , Food , Gastronomy , Kochkunst , Cooking , Food , Gastronomy , Kochkunst
- ISBN： 9780231141703 、 023114170X (hbk.): NT$659 、 9780231512039 (electronic) 、 0231512031 (electronic)
- URL：
電子書
- 一般註：Includes bibliographical references and index.
-
讀者標籤：
- 系統號： 000633355 | 機讀編目格式
館藏資訊
本館視聽資料與可外借圖書提供預約服務，每張借閱證總共可預約10冊(件)。
密集書庫中不可外借圖書提供調閱服務，每張借閱證總共可調閱10冊(件)。
如預約/調閱圖書或視聽資料因破損、遺失等因素無法借閱時，本館將以電子郵件或電話簡訊通知讀者取消該筆預約/調閱申請。
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. In Kitchen Mysteries, Hervé This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sautéing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food. Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Hervé then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Hervé explores the effects of boiling, steaming, braising, roasting, deep-frying, sautéing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper. By sharing the empirical principles chefs have valued for generations, Hervé This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook.
摘要註
Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Here, This offers a second helping of his insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sautéing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food. --From publisher description
內容註
Cooking and science -- The new physiology of flavor -- Soup -- Milk -- Gels, jellies, aspics -- 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 -- Deep-frying -- Sautés and grills -- Even more tender -- Salting -- Microwaves -- Vegetables : color and freshness -- Sauces : creamy, satiny, flavorful -- A burning question -- The salad : an oasis of freshness -- Yogurt and cheese -- Fruits of the harvest -- Ices and sorbets -- Cakes : light and melting -- Pastry dough : tart, shortbread, and puff pastry -- Sugar -- Bread -- Wine -- The alcohols -- Jams -- Tea -- Cold and cool -- Vinegar -- Kitchen utensils -- Mysteries of the kitchen