Molecular Gastronomy
«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»
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. Les mer
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.
Detaljer
- Forlag
- Columbia University Press
- Innbinding
- Paperback
- Språk
- Engelsk
- ISBN
- 9780231133135
- Utgivelsesår
- 2008
- Format
- 20 x 15 cm
Anmeldelser
«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»