The Science of the Oven

Mayonnaise "takes" when a series of liquids form a semi-solid 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 his trademark clarity and wit, HervA(c) This explains the science behind common culinary techniques and practices, breaking food down into its molecular components and matching them to the chemical reactions of cooking. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, demystifying the meaning of taste and the making of flavor, describing the properties of liquids, salts, sugars, oils, and fats, and defining the principles of practice that endow food with sensual as well as nutritional value. For fans of HervA(c) This's previous volumes and for newcomers to his popular approach, "The Science of the Oven" links the physiology of taste to the molecular structures of bodies and food, introducing a brand new perspective on the capabilities of the kitchen.