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• by:
• This, Herve

Kitchen Mysteries begins with a brief overview of molecular gastronomy and the physiology of taste, and then discusses the science of soup, milk, bread, eggs, stews, salads, sauces, yogurt, cheese, fruit, sorbet, sugar, cakes, pastries, alcohol, jam, tea, mayonnaise, and vinegar. Hervé This explores the effects of boiling and bouillon, steaming and braising, roasting, deep-frying, sautéing and grilling, salting, and microwaving. He even devotes a chapter to wooden spoons, copper pots, and other kitchen utensils. Divided into thirty-nine short chapters and arranged to follow the sequence of a meal, Kitchen Mysteries is a straightforward, charming introduction to the scientific principles of food. It is written for readers who might not have a strong background in the culinary arts, yet Hervé This's revelations are no less profound. He continues to demonstrate his gift for making complex science digestible to the common cook.