Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.
Kitchen Mysteries - Revealing the science of cooking
Hervé This
Columbia University Press
2007
232 páginas
7h 44m
ISBN-13: 9780231141703
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