Of Saucepans and Sieves
Publisher
:
Editions Belin/Bibliothèque Scientifique/Pour la science
Parution date
:
2002
EAN
:
9782842450397
Description
If you’ve ever wondered why aging chocolate turns white, or why an egg-yolk sits to one side, how long to cool champagne, or about the anti-oxidant properties of rosemary—look no further! Hervé This, bestselling author of four previous books on food, has the answers, down to the molecule. With a scientific explanation for the myths and lore of the kitchen, accompanied by practical advice, Casserole et éprouvettes is a treasure-trove of explanations and rules-of-thumb that everyone who prepares food needs to know.
Author
Hervé This : Hervé This is the author of Les Secrets de la casserole, Révélations gastronomiques, La Casserole des enfants and Traité élémentaire de cuisine, all published by Editions Belin. Each book has sold over 100,000 copies in France. He is also a chemist at the Institut National de Recherche Scientifique, and France’s leading food-scientist.
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