The Science of the Oven

by Hervé This

Book Overview

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0231147066
• ISBN13: 9780231147064
• Release Date: September 2009
• Publisher: Columbia University Press
• Length: 216 Pages
• Weight: 1.01 lbs.
• Dimensions: 0.9" x 6.0" x 8.1"