Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table Perspectives on Culinary History)

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Synopsis
&“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.&”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—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 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. Looking to the future, 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 soufflé 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. &“A captivating little book.&”—Economist &“This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.&”—Saveur &“Will broaden the way you think about food.&”—The New York Sun &“A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.&”—O Chef
Copyright:
2006

Book Details

Book Quality:
Publisher Quality
Book Size:
393 Pages
ISBN-13:
9780231508070
Related ISBNs:
9780231133135
Publisher:
Columbia University Press
Date of Addition:
Copyrighted By:
ditions Pour la Science
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Science, Cooking, Food and Wine, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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