Explore The Science of the Oven by Hervé This – a witty, insightful hardback (216 pages) uncovering the chemistry of cooking. Perfect for chefs, students & food lovers curious about molecular gastronomy.
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The Science of The Oven by Hervé This

SKU:
10326
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UPC:
9780231147071
£12.99 £9.50 (Inc. VAT)
£12.99 £9.50 (Ex. VAT)
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Description

The Science of The Oven

The Science of the Oven by renowned French chemist Hervé This is a witty and insightful exploration of the chemical art of cooking. Often described as the father of molecular gastronomy, This breaks food down to its molecular components and reveals how they interact through cooking techniques and heat.

From the physiology of taste to the transformations that occur inside the oven, This translates complex scientific concepts into practical knowledge, making them accessible to both professional chefs and curious home cooks. His engaging approach not only demystifies the processes behind roasting, baking, and caramelising but also encourages readers to experiment and expand their understanding of food in the kitchen.

Whether you’re fascinated by the science of flavour or eager to sharpen your culinary knowledge, this book is an essential read for anyone who wants to understand the deeper connections between food, chemistry, and taste.

Content Highlights:

  • Author: Hervé This, pioneer of molecular gastronomy.
  • Hardback edition, 216 pages.
  • Published: 2009 (English edition 2012).
  • Language: English.
  • Explains the science behind cooking techniques, especially oven-based processes.
  • Bridges the gap between chemistry and culinary practice.
  • Suitable for professional chefs, culinary students, and passionate home cooks.