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Author
Language
English
Description
In Kitchen Mysteries, Hervé This-international celebrity and founder of molecular gastronomy-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 soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples-for instance, how sautéing in butter chemically alters the molecules...