Molecular Gastronomy PDF ePub eBook

Books Info:

Molecular Gastronomy free pdf 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. 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, 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.

About Herve This

Herve 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.

Details Book

Author : Herve This
Publisher : Columbia University Press
Data Published : 09 December 2005
ISBN : 023113312X
EAN : 9780231133128
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 392 pages
Age + : 15 years
Language : English
Rating :

Reviews Molecular Gastronomy



17 Comments Add a comment




Related eBooks Download


  • Molecular Gastronomy free pdfMolecular Gastronomy

    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..


  • Building a Meal free pdfBuilding a Meal

    An internationally renowned chemist. popular television personality. and bestselling author. Herv This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating..


  • Building a Meal free pdfBuilding a Meal

    An internationally renowned chemist. popular television personality. and bestselling author. Herv This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating..


  • Kitchen Mysteries free pdfKitchen Mysteries

    An international celebrity and founder of molecular gastronomy. or the scientific investigation of culinary practice. Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking..


  • Kitchen Mysteries free pdfKitchen Mysteries

    An international celebrity and founder of molecular gastronomy. or the scientific investigation of culinary practice. Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking..


  • Molecular Gastronomy free pdfMolecular Gastronomy

    Download Twilight Book. Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the