Küchenlabor

Cooking is an exciting chemical process. When you understand what happens in your pots, you also gain a better understanding of why, when, and what needs to be done in a recipe. Together, chemist Jan Groenewold and chef and cookbook author Eke Mariën provide fascinating insights into the science of cooking and demonstrate how you can achieve the best results in your own kitchen laboratory. From baking fluffy brioche rolls and perfect fries to intensifying flavors in extraordinary sauces and foams, they explore 15 processes such as Maillard reactions, caramelization, evaporation, emulsification, oxidation, and much more. The theory behind these processes is explained through practical examples and 75 brilliant recipes. This way, you will learn clearly and precisely how to perfect your own cooking results. Look forward to great new taste experiences!.