Hervé This
Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
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Customer Reviews
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- The first things French chemist and gastronomist This clarifies are the terms gourmand and gourmet. A gourmand is not a glutton. A gourmand is a gourmet. A gourmet is actually a connoisseur of wine. Got that? Good. Cause it doesn't get any easier. This'...
- This is not about making cookies or cooking a thanksgiving turkey in time. This book is about the chemical subtleties that make a good dish a great dish. The chemistry is fairly easy while the cooking is a lot harder here. It isn't about healthy foods...
- You know those "precious metals cleaning plates" sold at ridiculous prices in airline catalogs? Well, Hervé This tells you how to cobble together your own from foil and salt (p. 192). I tried it with a couple of sterling silver pieces--and it worked...
- This book contains what the title says it does, however it is not compehensive like On food and Cooking, it is much smaller. This books strengths are its small size, and the information is easy to apply. The book has been translated from French poorly....
- In culinary science, dominated by Harold McGee's lucid and entertaining "On Food and Cooking," a new book has to deliver a lot. "Kitchen Mysteries" does not quite measure up. Much of the problem is the translation from French: I can HEAR the author...
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