The Science of the Oven 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024


The Science of the Oven

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This, Herve 作者
Gladding, Jody 译者
2009-8 出版日期
216 页数
$ 25.93 价格
丛书系列
9780231147064 图书编码

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发表于2024-11-26


The Science of the Oven 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

The Science of the Oven 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

The Science of the Oven 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024



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Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With trademark clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for newcomers to his celebrated approach, The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.

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