International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.
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International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.
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2007, Columbia University Press
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023114170X
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9780231141703
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232
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2007
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English
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Used book in good and clean conditions. Pages and cover are intact. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks. Fast Shipping.
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9780231141710
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2010
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2010
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2007
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023114170X
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9780231141703
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232
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2007
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2007, Columbia University Press
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023114170X
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9780231141703
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232
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Columbia University Press
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2007
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English
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18026934426
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2010,
Columbia University Press, New York
ISBN-13: 9780231141710
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Columbia University Press, New York
ISBN-13: 9780231141703
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