Molecular Gastronomy: Exploring the Science of Flavor - Rilegato

This, Herve

Rilegato

ISBN 10: 023113312X ISBN 13: 9780231133128

Casa editrice: Columbia Univ Pr, 2005

Riassunto

Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve 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.

Su questo libro

L'autore:

Hervé 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'sKitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor toPour la Science, the French-language edition of Scientific American.

Product Description:

Book by This Herv

Su questa edizione

• Editore: Columbia Univ Pr
• Data di pubblicazione: 2005
• ISBN 10: 023113312X
• ISBN 13: 9780231133128
• Rilegatura: Copertina rigida
• Numero di pagine: 377