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International celebrity and co-founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, 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 and allow for even more creativity and experimentation in the kitchen.

This, Hervé

Kitchen Mysteries

Revealing the Science of Cooking

Transl. by Gladding, Jody

Series:Arts and Traditions of the Table: Perspectives on Culinary History

eBook (PDF)
Publication Date:
November 2007
Copyright year:
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Kitchen Utensils

Citation Information

Kitchen Utensils (2007). In Kitchen Mysteries: Revealing the Science of Cooking (pp. 192–195). https://doi.org/10.7312/this14170-039

Book DOI: https://doi.org/10.7312/this14170

Online ISBN: 9780231512039

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