by Hervé This · Editorial Acribia, S.A. · tapa blanda · ISBN 9788420008714
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«La cocina y sus misterios» is Hervé This's scientific gastronomy essay, published by Editorial Acribia in paperback (362 pages, in Spanish).
Hervé This examines 55 classic French recipes and explains, from physics and chemistry, why they work and how to avoid failures. The book is organized by dish type (appetizers, starters, fish, meats and desserts) and includes cooks' tricks and scientific comments on each preparation.
First edition published in 1999. Subtitle: «explicación científica de las 55 mejores recetas de la cocina francesa». The work includes an epilogue and glossary.
Recommended for professional chefs and amateurs who want to understand the physicochemical bases of French cooking.
Hervé This, sometimes named Hervé This-Benckhard or Hervé This vo Kientza, is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular and physical gastronomy, that is the science that studies culinary transformations.
