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, 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.
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