âThisâs molecular gastronomy is garnished with [his] own rich philosophy of food and flavorâ in a book that reveals the science behind everyday cooking (Nature).
In Kitchen Mysteries, HervÊ Thisâinternational celebrity and founder of molecular gastronomyâoffers 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 soufflÊ from falling. He illuminates abstract concepts with practical advice and concrete examplesâfor instance, how sautÊing in butter chemically alters the molecules of mushroomsâso that cooks of every stripe can thoroughly comprehend the scientific principles of food.Â
By sharing the empirical principles chefs have valued for generations, HervÊ This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, HervÊ This continues to make the complex science of food digestible to the cook.
âCooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here.ââBooklist
âThis has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed.ââAppetite for Books
â[An] eye-opening book.ââPortsmouth Herald
âKitchen Mysteries is another tour de force for the French scientific chef . . . Highly Recommended.ââChoice