Molecular Gastronomy: Exploring the Science of Flavor
Hervé 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 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.
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Review: Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)User Review - Toni - Goodreads
Fascinating and more dense than an unrisen loaf of bread. Read full review
Review: Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)User Review - Joost - Goodreads
Boring, barely readable (bad translation? should I get the original French one?) and lacking actual science bits. It's mostly a collection of historic stories with some tiny bits of fact sprinkled on top of it. I actually stopped half way... Read full review
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Molecular gastronomy - Wikipedia, the free encyclopedia
Columbia University Press, New York, 2007 ISBN 978-0231141703; Hervé This, Molecular Gastronomy: Exploring the Science of Flavor. Columbia University Press ...
en.wikipedia.org/ wiki/ Molecular_gastronomy
A La Cuisine!: Molecular Gastronomy Resources
Kitchen Chemistry (Ted Lister, Heston Blumenthal, 2005) Molecular Gastronomy: Exploring the Science of Flavor (Hervé This, 2005) ...
www.alacuisine.org/ alacuisine/ 2004/ 11/ molecular_gastr.html
Tales from culinary school and the New York City food scene
www.foodite.com/ foodite/ molecular_gastronomy.html
... several books on molecular gastronomy, of which only one has been translated to English so far: "Molecular gastronomy: Exploring the science of flavor". ...
"molecular gastronomy" definition from Double-Tongued Dictionary
molecular gastronomy. n. in cooking, the study and application of chemistry, physics, and other scientific principles on its processes, preparation, ...
www.doubletongued.org/ index.php/ dictionary/ molecular_gastronomy/
eg Forums -> "Molecular Gastronomy" and "Kitchen Mysteries"
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All 'molecular gastronomy' Posts on Grub Street - New York ...
Grub Street is a blog about the New York City restaurant scene from New York magazine with coverage of the restaurant scene, openings and closings, ...
nymag.com/ daily/ food/ tags/ molecular%20gastronomy
Catarina Prista and Joana Moura mix science and cooking as ...
Hervé This's Molecular Gastronomy: Exploring the Science of Flavor. - Harold mcgee's On Food and Cooking: The Science and Lore of the Kitchen ...
sciencecareers.sciencemag.org/ career_development/ previous_issues/ articles/ 2007_11_02/ caredit_a0700157
Molecular Gastronomy Seminar
Molecular Gastronomy Seminar. Home >> Experiences >> Paris ¦ French cuisine ¦ Seriously Unusual [HIGH RESOLUTION VERSION] [PRINT VERSION] ...
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