An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv 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, Herv 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 souffl from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how saut ing 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. Herv 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. Herv explores the effects of boiling, steaming, braising, roasting, deep-frying, saut ing, 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, Herv 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, Herve This continues to make the complex science of food digestible to the cook.
Getting to feel at home in a new countryYoon's name means Shining Wisdom, and when she writes it in Korean, it looks happy, like dancing figures. But her father tells her that she must learn to write it in English. In English, all the lines and circles stand alone, which is just how Yoon feels in the United States. Yoon isn't sure that she wants to be YOON. At her new school, she tries out different names maybe CAT or BIRD. Maybe CUPCAKE!Helen Recorvits's spare and inspiring story about a little girl finding her place in a new country is given luminous pictures filled with surprising vistas and dreamscapes by Gabi Swiatkowska."My Name Is Yoon" is a 2008 Bank Street - Best Children's Book of the Year." It is April 1946. Evelyn Sert, 20 years old, a hairdresser from Soho, sails for Palestine, where Jewish refugees and idealists are gathering from across Europe to start a new life in a brand new country. In the glittering, cosmopolitan, Bauhaus city of Tel Aviv, anything seems possible - the new self, new Jew, new woman are all feasible. Evelyn, adept at Kitchen Mysteries : Revealing the Science of Cooking free pdf disguises, reinvents herself as the bleached blonde Priscilla Jones. Immersed in a world of passionate idealism, she finds love, and with Johnny, her lover, finds herself at the heart of a very dangerous game.
Author: Herve This,Jody Gladding,
Number of Pages: 232 pages
Published Date: 01 Aug 2010
Publisher: Columbia University Press
Publication Country: New York, United States
Download Link: Click Here
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