by Hervé This · Belin · tapa dura · ISBN 9782701115856
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Discover the secrets behind cooking with 'Les secrets de la casserole' by Hervé This. This book explores the science of cooking, answering fundamental questions about the color changes of vegetables when cooked and how to prevent a soufflé from deflating. With practical examples and concrete advice, this book unveils the scientific principles of food, allowing cooks to adapt recipes and experiment creatively. Learn about enzymes, gelatins, soups, salads, sauces, sorbets, cakes, and more, while exploring the effects of boiling, roasting, frying, and other culinary techniques.
Hervé This, sometimes named Hervé This-Benckhard or Hervé This vo Kientza, is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular and physical gastronomy, that is the science that studies culinary transformations.
