Molecular Gastronomy by Herve This
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Molecular Gastronomy
By Herve This

Molecular Gastronomy

Exploring the Science of Flavor

By (author) See other recent books by Herve This
Translated by Malcolm DeBevoise See other recent books by Malcolm DeBevoise
Format: Hardback

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Molecular Gastronomy by Herve This

Book Description

Herv 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, Herv 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 souffl 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.

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Book Details

ISBN: 9780231133128
ISBN-10: 023113312X
Format: Hardback
(203mm x 152mm x 25mm)
Pages: 392
Imprint: Columbia University Press
Publisher: Columbia University Press
Publish Date: 9-Dec-2005
Country of Publication: United States

Other Editions...

Books By Author Herve This

Note-by-Note Cooking by Herve This Note-by-Note Cooking, Paperback (December 2016)

Translation of: La cuisine note a note.

Uncorked by Herve This Uncorked, Hardback (July 2013)

Through lively prose and photos, this revised edition of Uncorked unlocks the door to what champagne is all about.

» View all books by Herve This


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Author Biography - Herve This

Herv 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.

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