Title
Molecular Gastronomy: Exploring The Science Of Flavor (Arts And Traditions Of The Table: Perspectives On Culinary History)
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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 Cuttingedge 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 Timehonored Rules And Dictums About Cooking And Presents New And Improved Ways Of Preparing A Variety Of Dishes From Quiches And Quenelles To Steak And Hardboiled 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'Molecular Gastronomy' by Hervé This? A: The book explores the science behind cooking, challenging traditional ideas and providing insights into how ingredients interact at a molecular level.
- Q: Who is Hervé This? A: Hervé This is a renowned chemist and a pioneer in the field of molecular gastronomy, known for his work in combining scientific principles with culinary techniques.
- Q: What type of recipes can I find in this book? A: The book includes innovative recipes that incorporate scientific methods, such as a chocolate mousse without eggs and microwave-baked flourless chocolate cake.
- Q: Is 'Molecular Gastronomy' suitable for beginner cooks? A: Yes, while it offers advanced techniques, the book provides practical tips and insights that can be beneficial for cooks of all levels.
- Q: How many pages does the book have? A: The book contains 392 pages of content, including recipes, scientific explanations, and culinary insights.
- Q: What is the binding type of this book? A: The book is available in hardcover binding, providing durability and a professional appearance.
- Q: When was 'Molecular Gastronomy' published? A: The book was published on January 4, 2006.
- Q: Does the book discuss the physiology of flavor? A: Yes, it explores how the brain perceives tastes and how different factors affect our flavor experiences.
- Q: Can I find information on cooking techniques in this book? A: Absolutely, the book discusses various cooking techniques, including how to cook perfect French fries and the science behind soufflés.
- Q: Is this book only for chefs or professionals? A: No, the book is designed for anyone interested in cooking, from home cooks to culinary professionals, providing insights that appeal to a wide audience.