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Hervé This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling.
| Publisher | Columbia University Press |
| Publication date | July 15, 2010 |
| Edition | Illustrated |
| Language | English |
| Print length | 232 pages |
| ISBN-10 | 9780231141710 |
| ISBN-13 | 978-0231141710 |
| Item Weight | 2.31 pounds (1.05 kg) |
| Dimensions | 5.5 x 0.6 x 7.7 inches (14 x 1.5 x 19.6 cm) |
| Part of series | Arts and Traditions of the Table: Perspectives on Culinary History |
Individuals looking to understand the science behind cooking techniques to enhance their culinary skills and knowledge.
Students in culinary programs who want to deepen their understanding of the scientific principles in cooking.
Food lovers who enjoy exploring the history and science behind their favorite recipes and cooking methods.
People who casually prepare meals and prefer straightforward recipes without deep scientific explanations.
Kitchen Mysteries: Revealing the Science of Cooking Arts and Traditions of the Table: Perspectives on Culinary History Paperback July 15, 2010
Kitchen Mysteries: Revealing the Science of Cooking is a fascinating read for both aspiring and confirmed foodies. The book provides basic but clear information about the science of cooking using classic techniques. It covers a comprehensive range of topics in detail, making it easier for readers to recall the cooking process. The book is perfect for beginners who want to enhance their knowledge and skills in the kitchen. However, some customers may find the book too wordy and jump too randomly from one subject to another without any ease into the topic. It is poorly written for some customers who expect it to be more cut and dry.
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