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Molecular Gastronomy: Exploring the Science of Flavor
Herve This
€ 18.99
€ 15.40
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Description for Molecular Gastronomy: Exploring the Science of Flavor
Paperback. Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Translator(s): DeBevoise, Malcolm. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 392 pages, black & white illustrations, black & white tables. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 204 x 152 x 21. Weight in Grams: 468. Exploring the Science of Flavor. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 392 pages, ill. Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Cateogry: (G) General (US: Trade). BIC Classification: WBB. Dimension: 204 x 152 x 21. Weight: 468. Translator(s): DeBevoise, Malcolm.
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is ... Read more
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is ... Read more
Product Details
Publisher
Columbia University Press
Number of pages
392
Format
Paperback
Publication date
2008
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Condition
New
Number of Pages
392
Place of Publication
New York, United States
ISBN
9780231133135
SKU
V9780231133135
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-49
About Herve This
Herve This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language ... Read more
Reviews for Molecular Gastronomy: Exploring the Science of Flavor
Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooks. Gourmet Mr. This's book will broaden the way you think about food. New York Sun This has written an interesting and timely combination of our everyday experience with sophisticated science.
Claudia Kousoulas Appetite for Books He is revered by the revered. ... Read more
Claudia Kousoulas Appetite for Books He is revered by the revered. ... Read more