Kitchen Mysteries: Revealing the Science of Cooking

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.

Author: Hervé This
Publisher: Columbia University Press
Published: 11/15/2007
Pages: 232
Binding Type: Hardcover
Weight: 0.88lbs
Size: 8.20h x 6.42w x 0.80d
ISBN: 9780231141703

Review Citation(s):
Publishers Weekly 11/05/2007 pg. 59
Booklist 11/01/2007 pg. 12

About the Author
Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia's Molecular Gastronomy and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American. Jody Gladding is a poet and has translated twenty works from French, most recently, Madeleine Ferrière's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.