La Chimie des desserts Book (French Version)

About

Few books in Quebec explore basic cooking techniques and the phenomena behind making a successful dish. This book, dedicated to the chemistry of desserts, fills a void by offering beginners and aficionados alike the secrets of successful dessert-making. It answers questions so many cooks have pondered: Why did the top of my cake crack? Why aren’t my egg whites fluffing up? Why did my soufflé deflate when I took it out of the oven? What type of apple is the best for a pie?