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. By testing recipes that have
guided cooks for centuries, and the various dictums and maxims on
which they depend, Herv? This unites the head with the hand in
order to defend and transform culinary practice.
With this new book, Herv? This's scientific project enters an
exciting new phase. Considering the preparation of six bistro
favorites--hard-boiled egg with mayonnaise, simple consomm?, leg of
lamb with green beans, steak with French fries, lemon meringue pie,
and chocolate mousse--he isolates the exact chemical properties
that tickle our senses and stimulate our appetites. More important,
he connects the mind and the stomach, identifying methods of
culinary construction that appeal to our memories, intelligence,
and creativity. By showing that the creation of a meal is as
satisfying as its consumption, Herve This recalibrates the balance
between food and our imaginations. The result is a revolutionary
perspective that will tempt even the most casual cooks to greater
flights of experimentation.
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