Location: Home » Wine Books » Reference » Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

The Oenophile Network Blog & Forum Links

Wine Blog
Wine Forum

Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

enlarge

Author: Herv� This
Creator: Jody Gladding
Publisher: Columbia University Press
Category: Book

List Price: ~~$22.95~~
Buy New: $13.50
You Save: $9.45 (41%)

New (35) Used (9) from $10.50

Avg. Customer Rating: 4.0 out of 5 stars

6 reviews
Sales Rank: 20605

Media: Hardcover
Number Of Items: 1
Pages: 232
Shipping Weight (lbs): 0.8
Dimensions (in): 8.1 x 6.3 x 0.9

ISBN: 023114170X
Dewey Decimal Number: 641.5
EAN: 9780231141703
ASIN: 023114170X

Publication Date: October 23, 2007
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available

Similar Items:

•	Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
•	On Food and Cooking: The Science and Lore of the Kitchen
•	Kitchen Chemistry
•	Pierre Gagnaire: Reinventing French Cuisine
•	What Einstein Told His Cook: Kitchen Science Explained

Customer Reviews: Read 1 more reviews...

3 out of 5 stars

A cooking, C science September 15, 2008
This book is entertaining and full of interesting anecdotes and culinary notes. The science is described with lively enthusiasm, but it is often imprecise or simply wrong. Some of it may be an artifact of the translation, but one is left hoping that the next edition is read by a chemist and a physicist before publication. Beware quoting this book in an educated company, or on your final exam!

4 out of 5 stars

good book, lacks depth, poor English July 17, 2008
This book contains what the title says it does, however it is not compehensive like On food and Cooking, it is much smaller. This books strengths are its small size, and the information is easy to apply.

The book has been translated from French poorly. It is very awkward English, where I constantly found myself re-reading things.

5 out of 5 stars

A witty guide to cooking through chemistry April 20, 2008
3 out of 3 found this review helpful

The first things French chemist and gastronomist This clarifies are the terms gourmand and gourmet. A gourmand is not a glutton. A gourmand is a gourmet. A gourmet is actually a connoisseur of wine. Got that? Good. Cause it doesn't get any easier.

This' eye-opening book is all about molecules and atoms in motion and what things like heat, moisture, acid and fat do to transform them into succulent meals - or into fallen souffl�s, tasteless pot roasts, and rubbery eggs.

After a brief overview concerning the physiology of taste and the basics of saucepan chemistry, This concentrates on various common ingredients and techniques - milk, eggs, sugar, wine, steaming, braising, frying, sauces, salads, pastry - to name a few. We know that oil and water do not mix, and that microwaved beef is gray and unappetizing. This explains why.

He then goes on to show us how to whip up the perfect hollandaise or mayonnaise, and how to keep the succulence in beef. While the microwave plays no part in this last, This is enthusiastic about this appliance and shows us how to use it properly for making caramel, reheating vegetables and - producing a Cointreau-infused duck a l'orange!

This is witty and humorous and sprinkles his clear and effervescent prose with bons mots from such brilliants as Escoffier, Harold McGee and the great Brillat-Savarin. Readers (like me) whose eyes glaze over at the very mention of electrons may find themselves becoming entranced by This' graceful descriptions of essential chemical reactions.

He explains when and why to salt and answers numerous questions, i.e., why soup cools when you blow on it, why babies shouldn't eat sausage, why use so much oil for deep-frying.

Crisply organized, This' compact volume ends with a glossary of cooking and chemistry terms. The first entry is:

"AAAH: The cry of delight guests utter when the first dish arrives. The sleight of hand responsible for the most beautiful `aaahs' cannot be explained in terms of physical chemistry."

Enjoy.

3 out of 5 stars

kitchen science, awkwardly translated February 8, 2008
4 out of 5 found this review helpful

In culinary science, dominated by Harold McGee's lucid and entertaining "On Food and Cooking," a new book has to deliver a lot. "Kitchen Mysteries" does not quite measure up. Much of the problem is the translation from French: I can HEAR the author talking in French, since the translator has kept the idiomatic elegant French constructions that sound so awkward and rambling in English. The content is interesting and has novelty, such as making duck a l'orange by injecting Cointreau into the thighs before you microwave them. Quel horreur!

5 out of 5 stars

How to cook great food January 28, 2008
1 out of 2 found this review helpful

This is not about making cookies or cooking a thanksgiving turkey in time. This book is about the chemical subtleties that make a good dish a great dish. The chemistry is fairly easy while the cooking is a lot harder here.
It isn't about healthy foods (even if there are some good healthy cooking hints) and it isn't about quick cooking (even if there are some interesting suggestions about how, for example, render the microwaved food better tasting).
The two biggest shortcomings in my opinion are a truly lame index and too much quoting from the old masters. Even if I prefer Italian cooking, I can forgive his French cooking slant.
I consider the shortcomings negligible, and thus I stick to 5 stars.

Powered by Associate-O-Matic

Customer Service

Contact Customer Service
Ordering
Tracking Your Package
Shipping Information
Domestic Shipping Rates
International Shipping Rates
Returns
Gifts & Gift Certificates
Privacy & Security

Subcategories

•	Almanacs & Yearbooks
•	Atlases & Maps
•	Audiobooks
•	Business Skills
•	Careers
•	Catalogs & Directories
•	Consumer Guides
•	Dictionaries & Thesauruses
•	Education
•	Encyclopedias
•	Etiquette
•	Foreign Languages
•	Fun Facts
•	Genealogy
•	General
•	Job Hunting
•	Large Print
•	Law
•	Publishing & Books
•	Quotations
•	Spanish-Language Reference
•	Study Guides
•	Test Prep Central
•	Words & Language
•	Writing

Untitled Document Disclaimer: This is an Amazon storefront - the products referenced on this site are manufactured and sold by parties other than the Oenophile Network. The Oenophile Network makes no representations regarding either the products or any information vendors offer about their products. Any questions, complaints, or claims regarding the products must be directed to the appropriate manufacturer or vendor, or to Amazon.com.