The Science of the Oven (Arts and Traditions of the Table: Perspectives on Culinary History)

The Science of the Oven by Hervé This is a groundbreaking book that unlocks the secrets of cooking and reveals the extraordinary transformations that occur when food is heated.

With his signature wit and eloquence, Hervé This delves into the chemical art of cooking, breaking down food molecules and matching them to cooking's chemical reactions.

This comprehensive guide covers everything from the properties of liquids and solids to the principles of culinary practice, providing readers with a deeper understanding of taste and flavor.

Whether you're a professional chef or a casual cook, this book will revolutionize your approach to cooking and open up new possibilities in the kitchen.

Don't miss out on this fascinating journey into the world of food science!