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206 pages • first pub 2007 (editions)
ISBN/UID: 9780231147064
Format: Hardcover
Language: English
Publisher: Columbia University Press
Publication date: 01 August 2009
Description
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture....
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Content Warnings
206 pages • first pub 2007 (editions)
ISBN/UID: 9780231147064
Format: Hardcover
Language: English
Publisher: Columbia University Press
Publication date: 01 August 2009
Description
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture....
Community Reviews
Content Warnings