Cooking and science -- The new physiology of flavor -- Soup -- Milk -- Gels, jellies, aspics -- Mayonnaise -- The egg's incarnations -- A successful soufflé? -- Cooking -- The boiled and the bouillon -- Steaming -- Braising -- Chicken stew, beef stew, veal stew -- Questions of pressure -- Roasting -- Deep-frying -- Sautés and grills -- Even more tender -- Salting -- Microwaves -- Vegetables : color and freshness -- Sauces : creamy, satiny, flavorful -- A burning question -- The salad : an oasis of freshness -- Yogurt and cheese -- Fruits of the harvest -- Ices and sorbets -- Cakes : light and melting -- Pastry dough : tart, shortbread, and puff pastry -- Sugar -- Bread -- Wine -- The alcohols -- Jams -- Tea -- Cold and cool -- Vinegar -- Kitchen utensils -- Mysteries of the kitchen.
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