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Kulinarische Geheimnisse
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Anders als in einem blichen Kochbuch erklrt Herv This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte nher zu bringen. Anhand von 55 Rezepten aus der franzsischen Kche - Suppe, Vorspeise, Hauptgang und Dessert - fhrt der Autor durch die Physik und Chemie der Lebensmittelzubereitung. Der Leser wird das gewonnene Verstndnis fr die Vorgnge beim Kochen und Braten auch bei eigenen Kreationen erfolgreich einsetzen knnen. - Herv This-Benckhard ist auch Autor des vergnglichen Buches "Rtsel der Kochkunst".
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