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Rtsel der Kochkunst
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Product Details
Warum fllt das Souffl zusammen, wenn man den Backofen zu frh ffnet? Warum wird Eischnee steifer, wenn man beim Schlagen Salz hineingibt? Wieviel Mayonnaise kann man mit einem Eigelb machen? Fr neugierige Feinschmecker und wibegierige Kche und Kchinnen entrtselt Herv This-Benckhard, was hinter den bewhrten Kchenregeln steckt. Denn was im Kochtopf passiert, sind physikalische Prozesse und chemische Reaktionen, die sich wissenschaftlich erforschen und erklren lassen. Wer sie versteht, wird mit den Tips und Tricks der Kochbuchautoren mehr anfangen knnen, selbst Rezepte abwandeln und seiner kulinarischen Kreativitt freien Lauf lassen.
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