Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
$15.29
Description
Book Synopsis: Hervé 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, Hervé 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 soufflé 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.
Details
Are you ready to take your culinary skills to the next level? Look no further than "Molecular Gastronomy: Exploring the Science of Flavor." Written by Hervé This, a renowned chemist and expert in molecular gastronomy, this book will revolutionize the way you cook and eat. By bringing cutting-edge research from the lab to the kitchen, This challenges traditional cooking norms and presents new and improved techniques for preparing a wide range of dishes. Whether you're a cook, gourmet, or scientist, this book will entertain, instruct, and intrigue you.
In "Molecular Gastronomy," This debunks time-honored cooking rules and offers provocative suggestions that will elevate your cooking game. From quiches to steaks, he provides practical tips and penetrating insights that will help you create restaurant-quality dishes in your own kitchen. Additionally, This delves into the physiology of flavor, exploring how the brain perceives tastes and how the tongue reacts to stimuli. You'll gain a deeper understanding of the molecular properties of various foods, such as bread, ham, foie gras, and champagne, and learn how different cooking methods impact their flavors and textures.
Looking to the future, This takes molecular gastronomy to new heights by proposing novel dishes and innovative cooking methods. Imagine making a chocolate mousse without using eggs or baking a flourless chocolate cake in the microwave. "Molecular Gastronomy" provides detailed instructions on how to create these unique culinary creations that will impress your guests and push the boundaries of traditional cooking. This book also covers essential topics like perfecting French fries, mastering the art of soufflés, and understanding the science behind wine tasting.
It's time to unleash your culinary creativity with "Molecular Gastronomy: Exploring the Science of Flavor." Don't miss out on this opportunity to learn from a pioneer in the field and elevate your cooking skills to a whole new level. Get your hands on a copy of the book now and embark on a culinary journey that will amaze and delight your taste buds. Click here to order your copy today!
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