Booth Shares Title

What if chemistry could help you become a chef? This book explains the basic principles that lie behind the recipes you follow so carefully: why do the egg yolk and the egg white harden at different temperatures? Why use flour to make a sauce meurette (a rich red wine sauce)? How to mix water and oil? What is the secret of a beautiful sugar frosting? Everything you’ve always wanted to know about the basic principles of cooking but didn’t dare ask is laid out here: divided into 11 chapters, one per product family (vegetable, meat, eggs, cheese, etc…), the book presents 55 sophisticated yet easy-to-make recipes, while a scientist spells out the science behind each of them. As for gastronomy itself, it’s a whole platter of young starred chefs, Top Chef candidates, winners of the Bocuse d’Or and some of France’s finest artisans who reveal their most valuable secrets, including Pierre Sang Boyer, Virginie Basselot, Marie Quatrehomme, Kei Kobayashi, Adeline Grattard, Ophélie Barès, Thibaut Ruggeri, Franck Giovannini, Laurent Lemal, Yann Couvreur, Frédéric Lalos. Artful photography brings a sophisticated touch to this beautiful and different cookbook.