This Herve:
The Science Of The Oven
Translator: JodyGladding
University Presses Of California, Columbia And Princeton (United States), 2009
Hardback, 216 pages
Size: 203x152 mm
ISBN: 9780231147064
ISBN-10: 0231147066
List price: £15.95
You save: 15%
The Science Of The Oven
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 clarity and wit, Herve explains the science behind common culinary techniques and practices, breaking food down into its molecular components and matching them to the chemical reactions of cooking.
