Kitchen Mysteries: Revealing the Science of Cooking
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Columbia University Press
[2007]
|
| Schriftenreihe: | Arts and Traditions of the Table: Perspectives on Culinary History
|
| Schlagworte: | |
| Online-Zugang: | FKE01 FLA01 UBG01 FHA01 UPA01 FAW01 FAB01 FCO01 Volltext |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher’s Web site, viewed Nov. 24, 2015) |
| Beschreibung: | 1 online resource 98 illus |
| ISBN: | 9780231512039 |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | This, Hervé |
| author_facet | This, Hervé |
| author_role | aut |
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| building | Verbundindex |
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| contents | International celebrity and co-founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé 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 |
| ctrlnum | (ZDB-23-DGG)9780231512039 (OCoLC)1165559304 (DE-599)BVBBV043491416 |
| dewey-full | 641.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5 |
| dewey-search | 641.5 |
| dewey-sort | 3641.5 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| indexdate | 2024-07-10T07:27:07Z |
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| isbn | 9780231512039 |
| language | English |
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| oclc_num | 1165559304 |
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| physical | 1 online resource 98 illus |
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| publishDate | 2007 |
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| series2 | Arts and Traditions of the Table: Perspectives on Culinary History |
| spelling | This, Hervé Verfasser aut Kitchen Mysteries Revealing the Science of Cooking Hervé This New York, NY Columbia University Press [2007] © 2007 1 online resource 98 illus txt rdacontent c rdamedia cr rdacarrier Arts and Traditions of the Table: Perspectives on Culinary History Description based on online resource; title from PDF title page (publisher’s Web site, viewed Nov. 24, 2015) International celebrity and co-founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé 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 General Interest Cooking Food Gastronomy Physik (DE-588)4045956-1 gnd rswk-swf Chemie (DE-588)4009816-3 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Molekularküche (DE-588)7608188-6 gnd rswk-swf 1\p (DE-588)4151278-9 Einführung gnd-content Kochen (DE-588)4031445-5 s Chemie (DE-588)4009816-3 s 2\p DE-604 Physik (DE-588)4045956-1 s 3\p DE-604 Molekularküche (DE-588)7608188-6 s 4\p DE-604 Gladding, Jody Sonstige oth http://www.degruyter.com/doi/book/10.7312/this14170 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | This, Hervé Kitchen Mysteries Revealing the Science of Cooking International celebrity and co-founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé 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 General Interest Cooking Food Gastronomy Physik (DE-588)4045956-1 gnd Chemie (DE-588)4009816-3 gnd Kochen (DE-588)4031445-5 gnd Molekularküche (DE-588)7608188-6 gnd |
| subject_GND | (DE-588)4045956-1 (DE-588)4009816-3 (DE-588)4031445-5 (DE-588)7608188-6 (DE-588)4151278-9 |
| title | Kitchen Mysteries Revealing the Science of Cooking |
| title_auth | Kitchen Mysteries Revealing the Science of Cooking |
| title_exact_search | Kitchen Mysteries Revealing the Science of Cooking |
| title_full | Kitchen Mysteries Revealing the Science of Cooking Hervé This |
| title_fullStr | Kitchen Mysteries Revealing the Science of Cooking Hervé This |
| title_full_unstemmed | Kitchen Mysteries Revealing the Science of Cooking Hervé This |
| title_short | Kitchen Mysteries |
| title_sort | kitchen mysteries revealing the science of cooking |
| title_sub | Revealing the Science of Cooking |
| topic | General Interest Cooking Food Gastronomy Physik (DE-588)4045956-1 gnd Chemie (DE-588)4009816-3 gnd Kochen (DE-588)4031445-5 gnd Molekularküche (DE-588)7608188-6 gnd |
| topic_facet | General Interest Cooking Food Gastronomy Physik Chemie Kochen Molekularküche Einführung |
| url | http://www.degruyter.com/doi/book/10.7312/this14170 |
| work_keys_str_mv | AT thisherve kitchenmysteriesrevealingthescienceofcooking AT gladdingjody kitchenmysteriesrevealingthescienceofcooking |