×


 x 

Shopping cart
12%OFFHerve This - Molecular Gastronomy: Exploring the Science of Flavor - 9780231133128 - V9780231133128
Stock image for illustration purposes only - book cover, edition or condition may vary.

Molecular Gastronomy: Exploring the Science of Flavor

€ 30.99
€ 27.37
You save € 3.62!
FREE Delivery in Ireland
Description for Molecular Gastronomy: Exploring the Science of Flavor Hardback. 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, illustrations. BIC Classification: WBA. Category: (P) Professional & Vocational. Dimension: 210 x 166 x 30. Weight in Grams: 598. Exploring the Science of Flavor. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 392 pages, illustrations. 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: (P) Professional & Vocational. BIC Classification: WBA. Dimension: 210 x 166 x 30. Weight: 594. 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 filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a souffle rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Product Details

Publisher
Columbia University Press
Number of pages
392
Format
Hardback
Publication date
2006
Series
Arts & Traditions of the Table: Perspectives on Culinary History
Condition
New
Number of Pages
392
Place of Publication
New York, United States
ISBN
9780231133128
SKU
V9780231133128
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15

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 edition of Scientific American.

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.
JJ Goode epicurious.com A wonderful book... it will appeal to anyone with an interest in the science of cooking. O Chef For anyone who likes to eat or cook. Choice This offers some though-provoking opportunities for play in the kitchen. Pagosa Springs Sun This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.
Todd Coleman Saveur A fresh approach... that will entertain and enlighten anyone interested in the process of cooking and the enjoyment of food.
Raymond J. Shively, Jr. The Bloomsbury Review Anyone with an inordinate passion for cooking would love this book.
Mia Stainsby Vancouver Sun A timely addition... Suitable for both scientists and the lay public.
Thorvald Pedersen EMBO Reports This book is laden with science while rendering a clear approach to flavor. Academia [A] captivating little book. The Economist He is fantastic. I didn't really cook before but this book may be changing my life.
Keanu Reeves this is a great book on so many levels Yum.fi

Goodreads reviews for Molecular Gastronomy: Exploring the Science of Flavor


Subscribe to our newsletter

News on special offers, signed editions & more!