Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History). Dieser Artikel ist nicht verfügbar.Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History)

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.

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia's Molecular Gastronomy and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American. Jody Gladding is a poet and has translated twenty works from French, most recently, Madeleine Ferrière's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.