Kitchen Mysteries Revealing the Science of Cooking

This Herve is an international celebrity and founder of molecular gastronomy, and the scientific investigation of culinary practice. This is known for his ground breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. In Kitchen Mysteries the author offers a second helping of his world renown insight into the science of cooking, answering such fundamental questions as what causes vegetables to change colour when cooked and how to stop soufflÚ from falling. This book endeavours to solve those kitchen mysteries.