title: Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
author:  Herv This 
description: Fans of 'Curious Cook' Harold McGee will relish the latest from This (<i>Molecular Gastronomy</i>), a French chemist and foodie hero who has helped to usher in the current restaurant world vogue for turning the kitchen into a laboratory.... Even those who might be turned off by the thought of food chemistry will quickly be drawn in by his obvious love of food and eagerness to apply his research to helping people cook better. (<i>Publishers Weekly</i>)<br /><br />This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed. (Claudia Kousoulas <i>Appetite for Books</i>)<br /><br />Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here. (<i>Booklist</i>)<br /><br />This's molecular gastronomy is garnished with the author's own rich philosophy of food and flavor. (Peter Barham <i>Nature</i>)<br /><br />An exuberant paean for the role of science in cooking... This's book performs a great service. (Len Fisher <i>Times Higher Education Supplement</i>)<br /><br />This book should be in every kitchen. (Christine Sismondo <i>Toronto Star</i>)<br /><br />[An] eye-opening book. (Kate Colquhoun <i>Portsmouth Herald</i>)<br /><br />Witty and humorous... [readers] whose eyes glaze over at the very mention of electrons may find themselves becoming entranced by This' graceful descriptions of essential chemical reactions. (Lynn Harnett <i>Seacoast Sunday</i>)<br /><br />Well crafted, sprinkled with insight, and containing a menagerie of information, <i>Kitchen Mysteries</i> is a wonderful trip down a stellar buffet line. (J. Edward Sumerau <i>Metro Spirit</i>)<br /><br /><i>Kitchen Mysteries</i> is another tour de force for the French scientific chef... Highly Recommended. (<i>Choice</i>)
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  ![](herv_9780231512039_msr_cvi_r1.jpg)
  
  
  
  
  
  Table of Contents
  
    
  
  [ARTS & TRADITIONS OF THE TABLE: Per spec tives on Culinary History Albert
  ...](Kitchen_Mysteries_Revealing_the_split_002.html#filepos35814)
  
  [Title Page](Kitchen_Mysteries_Revealing_the_split_003.html#filepos38208)
  
  [Foreword](Kitchen_Mysteries_Revealing_the_split_004.html#filepos38370)
  
    
  
  [Cooking and
  Science](Kitchen_Mysteries_Revealing_the_split_005.html#filepos43845)
  
  > [Venial Sins, Mortal
  > Sins](Kitchen_Mysteries_Revealing_the_split_005.html#filepos44060)
  
  > [Canard à la Brillat-
  > Savarin](Kitchen_Mysteries_Revealing_the_split_005.html#filepos46982)
  
  > [Horresco
  > Referens](Kitchen_Mysteries_Revealing_the_split_005.html#filepos53362)
  
  > [Reactions in the
  > Saucepan](Kitchen_Mysteries_Revealing_the_split_005.html#filepos56325)
  
  > [Universal
  > Gastronomy](Kitchen_Mysteries_Revealing_the_split_005.html#filepos60039)
  
    
  
  [The New Physiology of
  Flavor](Kitchen_Mysteries_Revealing_the_split_006.h