Mayonnaise takes when a series of liquids form a semisolid consistency. Eggsa liquid become solid as they are heated whereas under the same conditionssolids mel... » 

Mayonnaise takes when a series of liquids form a semisolid consistency. Eggsa liquid become solid as they are heated whereas under the same conditionssolids melt. When meat is roasted its surface browns and it acquires taste andtexture. What accounts for these extraordinary transformations? The answerchemistry and physics. With trademark clarity and wit Herv This launches awry investigation into the chemical art of cooking. Unraveling the sciencebehind common culinary technique and practice Herv This breaks food into itsmolecular components and matches them to cookings chemical reactions. Hetranslates the complex processes of the oven into everyday knowledge forprofessional chefs and casual cooks demystifies the meaning of taste and themaking of flavor describes the properties of liquids salts sugars oils andfats and defines the principles of culinary practice that endow food withsensual as well as nutritional value. «