Kitchen Mysteries: Revealing The Science Of Cooking

An international celebrity and founder of molecular gastronomy, Herv' This is known for his groundbreaking research into the chemistry and physics behind everyday cooking. His work is widely consulted by both amateur cooks and professional chefs and has transformed approaches to food preparation.

In Kitchen Mysteries, Herv' This offers insights into the science of cooking, explaining questions such as why vegetables change color when cooked and how to prevent a soufflé from falling. He provides practical advice and concrete examples, like how sautéing in butter chemically alters mushroom molecules, to help cooks understand the scientific principles of food.

The book begins with an overview of molecular gastronomy and the importance of understanding taste physiology. Herv' explores the science behind components like eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese. He also explains tenderizing enzymes, gelatins, and the preparation of various dishes, along with the effects of cooking methods such as boiling, steaming, braising, roasting, frying, sautéing, grilling, salting, and microwaving. A chapter on kitchen utensils offers tips on refurbishing silverware and using copper.

Sharing empirical principles valued by generations of chefs, Herv' demonstrates how to adapt recipes based on available ingredients and utensils, making complex recipes more approachable. His insights encourage creativity and experimentation, making the science of food accessible and engaging.