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Catalogue Display
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding.
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Catalogue Record 742793
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Catalogue Record 742793
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Catalogue Information
Catalogue Record 742793
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Item Information
Shelf Location
Collection
Volume Ref.
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Status
Due Date
641.5 THI
Adult Non Fiction
Bankstown
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Catalogue Record 742793
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Catalogue Record 742793 ItemInfo
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Catalogue Record 742793 ItemInfo
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Catalogue Information
Field name
Details
ISBN
9780231141703 (hbk.)
Name
This, Hervé
Uniform title
Secrets de la casserole. English
Title
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding.
Published
New York ; Chichester : Columbia University Press, c2007
Description
ix, 220 p. : ill. ; 21 cm.
Notes
Includes bibliographical references and index.
Summary
"An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world." "In Kitchen Mysteries, Herve 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 souffle from falling. He illuminates abstract concepts with practical advice and concrete examples - for instance, how sauteing in butter chemically alters the molecules of mushrooms - so that cooks of every stripe can thoroughly comprehend the scientific principles of food."
"By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook."--BOOK JACKET.
Subjects
Cooking
Food
Gastronomy
Series
Arts and traditions of the table
Links to Related Works
Subject References:
Cooking
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Food
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Gastronomy
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See Also:
Cookbooks.
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Dinners and dining
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Food
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Gastronomy
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Baby foods
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Beverages
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Cereals as food
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Condiments
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Convenience foods
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Cookery
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Diet
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Dinners and dining
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Fish as food
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Food crops
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Food presentation
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Fruit
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Gastronomy
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Genetically modified foods
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Home economics
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Meat
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Nutrition
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Nuts
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Pickled foods
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Processed foods
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Cookery
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Diet
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Dinners and dining
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Food
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Food presentation
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Broader Subject References:
Home economics
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Narrower Subject References:
Appetizers
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Baby foods
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Baking
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Breakfasts
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Broiling
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Brunches
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Buffets (Cooking)
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Canning and preserving
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Casserole cooking
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Caterers and catering
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Cold dishes (Cooking)
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Comfort food.
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Condiments
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Confectionery
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Convection oven cooking
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Cooking (Tea)
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Food presentation
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Frying
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Holiday cooking
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Ingredient substitutions (Cooking).
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International cooking
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Low budget cooking
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Lunchbox cooking
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Luncheons
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Menus
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Outdoor cooking
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Pancakes, waffles, etc.
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Pressure cooking.
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Quantity cooking
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Quick and easy cooking
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Roasting (Cooking)
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Salads
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Sandwiches
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Sauces
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Seasonal cooking.
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Solar cooking.
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Soups
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Steaming (Cooking)
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Stews
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Stocks (Cooking)
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Vegetarian cooking
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Cereals as food
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Flour as food
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Functional foods
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Nuts.
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Authors:
This, Hervé
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Series:
Arts and traditions of the table
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Catalogue Information 742793
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