The Science of the Oven

The Science of the Oven Mayonnaise takes when a series of liquids form a semisolid consistency Eggs a liquid become solid as they are heated whereas under the same conditions solids melt When meat is roasted its surfac

  • Title: The Science of the Oven
  • Author: Hervé This Jody Gladding
  • ISBN: 9780231147064
  • Page: 366
  • Format: Hardcover
  • Mayonnaise takes when a series of liquids form a semisolid consistency Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt 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 trademark clarity and wit, HerveMayonnaise takes when a series of liquids form a semisolid consistency Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt 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 trademark clarity and wit, Herve This launches a wry investigation into the chemical art of cooking Unraveling the science behind common culinary technique and practice, Herv This breaks food down to its molecular components and matches them to cooking s chemical reactions He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks demystifies the meaning of taste and the making of flavor describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.For fans of Herv This s popular volumes and for newcomers to his celebrated approach, The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.

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    About “Hervé This Jody Gladding”

    1. Hervé This Jody Gladding

      Herv This is is a French physical chemist who works at the Institut National de la Recherche Agronomique His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be used as a tool to enhance culinary experiences, rather than the purely empirical knowledge which often than not dictates the rules in the kitchen With the late Nicholas Kurti, he coined the scientific term Molecular and Physical Gastronomy in 1988, which he shortened to Molecular Gastronomy after Kurti s death in 1998 1 While it is often stated that he has a Ph.D in Molecular Gastronomy, his degree is in Physico chimie des mat riaux Physical Chemistry of Materials , for which he wrote a thesis entitled La gastronomie mol culaire et physique 2 He has written several books on the subject which can be understood even by those who have little or no knowledge of chemistry, but so far only two have been translated into English He also collaborates with the magazine Pour la Science, the aim of which is to present scientific concepts to the general public He is also a corresponding member of the Acad mie d agriculture de France, and, recently, the scientific director of the foundation Food Science Culture , which he created at the French Academy of Science.Every month he adds one new invention in the Arts and Science section of the website of the three star chef Pierre Gagnaire.Although his main focus is on physical chemistry, he also attributes great importance to the emotional aspect of cooking, as the title of one of his books shows Cooking is love, art, technique.

    731 thoughts on “The Science of the Oven”

    1. Interesting read. The style was a little all-over-the-place, which detracted from the content. In spite of this, I learned quite a bit about the physical processes that occur while different substances are heated/blended, etc. The book's philosophy espouses a reductionist approach, characteristic of hard science, to provide a basis for the use of new technological methods (to the kitchen) in the preparation of novel cuisine.


    2. Libro che tratta argomenti interessanti e con ogni tanto spunti e informazioni curiose, ma la scrittura e la struttura del libro non aiutano, il sottotitolo parla di piccolo trattato ma due pagine per ogni argomento mi sono sembrate poche, si finisce per leggere solo aneddoti o esperimenti di cui si sanno solo i risultati (certe volte neanche quelli), alcuni argomenti poi erano ostici da capire sia per la unicità della cucina francese sia perché serve una certa cultura su vari argomenti, non s [...]


    3. Potrebbe contenere tante informazioni utili e curiosità in cucina, invece si salva forse il 2% di questo libro. Tante cose buttate lì, ma poi non spiegate. Cornetti di chimica, fisica e biologia spiegati in modo sommario per renderli comprensibili anche ai non scienziati.Non consigliato.


    4. I received this book as a review copy from the publisher. "The Science of the Oven" explores the chemistry and physics of cooking (and eating).The author's main focus was on how the scientific understanding of cooking and eating can lead to new possibilities in food experimentation. He discussed new scientific findings, explained how this information could be used to make cooking more effective or exact or varied in taste, and then sometimes offered experiments a reader could do in the kitchen t [...]


    5. It might sound obvious at first glance, yet if you have to really answer the question you might be stumped and struggle to give a proper answer. Such as "What happens in the oven when you cook something?"Highly-acclaimed physical chemist and author of many well-respected gastronomy books Hervé This has put his mind to many vexing questions and produced a book for us all to help answer the question. Written in a great style whereby it can be read by both expert and amateur alike, you tend to fin [...]


    6. I have to say, the topic of the book is very ambitious. I really thought that this book would break the "cooking barrier" for me by introducing cooking practices from a scientific perspective. Unfortunately, it did not.The author mostly talks about the physics and chemistry of cooking and eating practices. He presents many examples using different dishes and different types of cooking methods to argue against some commonly misinterpreted cooking claims, as he wanders on the surface of the true s [...]


    7. This' work on what molecular gastronomy is and isn't makes fr a lovely tease. This text alludes to all sorts of fascinating discoveries in food chemistry and physics without delving deep enough into the science of it all to put off readers who didn't pursue the sciences in post secondary school. That said, if you don't remember any of your high school chemistry (osmosis, covalent bonding, acids vs aldehydes vs alcohols) the text may present a bit of a challenge. This' text is worth the read sinc [...]


    8. Interessante, moderatamente utile. Ogni argomento occupa un paio di pagine in cui si fa un vago riassunto dello stato della conoscenza attuale, con alle volte informazioni utilizzabili. È più un introduzione all'argomento (vista anche la brevità del libro) o un trailer di un manuale completo, interessante ma le parti usabili non sono più di tante.



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