Are you between 5 and 25? If so, enter the Wicked Young Writer Awards NOW - click here for details...

likeyoulove debuts of the month
Search our site
Last Letter from Istanbul by Lucy Foley Read the opening extract of the brand new Lucy Foley book before its publication on 19/03/2018

The Science of the Oven by Herve This
  

Synopsis

The Science of the Oven by Herve This

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 his trademark eloquence and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve 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, and he demystifies the meaning of taste and the making of flavor. He 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 Herve This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.

Reviews

What Herve This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology. -- Albert Sonnenfeld, translator of Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe For people with a (very) serious interest in food, this is satisfying stuff. The Australian Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking... Highly recommended. Choice This is one of those books that could be great for holiday reading by the curious as well as being an essential part of academic study. Yum.fi


About the Author

Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet who has translated more than twenty works from French.

More books by this author
Author 'Like for Like' recommendations

Loading other formats...

Book Info

Publication date

7th August 2012

Author

Herve This

More books by Herve This
Author 'Like for Like'
    recommendations

Publisher

Columbia University Press

Format

Paperback
216 pages

Categories

Popular science
Food & beverage technology

ISBN

9780231147071

Their sending me my first book to review 18 months ago re-awakened my fondness for reading, since then I have purchased some real gems.

Barry Griffiths

Lovereading helps me decide what real people read.

Kerry Bridges

Lovereading does a stella job in promoting both new and established authors.

Iris Clements

Lovereading is an amazing place to be, the website is wonderful and to me if I'm sad I'll go here and it cheers me up!

Sophia Upton

Books of the month/debuts of the month, kids/adults, fiction/non-fiction, free prize draws and free extracts, what's not to love?

Emma Smith

Lovereading recommends, honestly reviews and promotes books-what more can I say?!

Rachel Bridgeman

Lovereading tells me about new books before they hit the shelves, lets me find other authors I may like and has great prize draws!

Sheila Dale

I love the newsletter with reviews of all the new books coming out. Can't wait to open it when it arrives in my inbox.

Rachel Aygin

Lovereading4kids

Lovereading4schools