The Science of the Oven

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The Science of the Oven - This, Herve, and Gladding, Jody, Ms. (Translated by)

Mayonnaise "takes" when a series of liquids form a semisolid 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 ...

The Science of the Oven 2012, Columbia University Press, New York

ISBN-13: 9780231147071

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The Science of the Oven 2009, Columbia University Press, New York

ISBN-13: 9780231147064

Hardcover

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