Molecular Gastronomy: Exploring the Science of Flavor

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9780231133128: Molecular Gastronomy: Exploring the Science of Flavor

Herv 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, Herv 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 souffl 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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This, Herve
Editore: Columbia University Press (2006)
ISBN 10: 023113312X ISBN 13: 9780231133128
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Descrizione libro Columbia University Press, 2006. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780231133128

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Descrizione libro Condizione libro: New. Codice libro della libreria 3468126-n

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Descrizione libro Columbia University Press, United States, 2006. Hardback. Condizione libro: New. 206 x 157 mm. Language: English . Brand New Book. Herv 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, Herv 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 souffl 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. Codice libro della libreria AAZ9780231133128

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This, Herve
Editore: Columbia University Press, United States (2006)
ISBN 10: 023113312X ISBN 13: 9780231133128
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Descrizione libro Columbia University Press, United States, 2006. Hardback. Condizione libro: New. 206 x 157 mm. Language: English . Brand New Book. Herv 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, Herv 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 souffl 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. Codice libro della libreria AAZ9780231133128

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This, Herve
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ISBN 10: 023113312X ISBN 13: 9780231133128
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Descrizione libro Columbia University Press. Hardcover. Condizione libro: New. 023113312X Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Codice libro della libreria 4174504

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Descrizione libro Columbia University Press, 2006. Hardcover. Condizione libro: New. Codice libro della libreria 023113312X

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This, Herve
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Descrizione libro Columbia University Press, 2006. Condizione libro: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: It's wonderful to find out how things work in the kitchen, what the palate feels and why, and to see This experiment and think about what has not yet been done in any restaurant. Herv This's Molecular Gastronomy is one truly delectable meal for the mind!. Codice libro della libreria ABE_book_new_023113312X

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This, Herve
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Descrizione libro Columbia University Press. Hardback. Condizione libro: new. BRAND NEW, Molecular Gastronomy: Exploring the Science of Flavor, Herve This, Malcolm DeBevoise, Herv 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, Herv 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 souffl 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. Codice libro della libreria B9780231133128

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Descrizione libro Hardback. Condizione libro: New. Not Signed; Herv 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. book. Codice libro della libreria ria9780231133128_rkm

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This, Herve
Editore: Columbia University Press (2006)
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuovi Rilegato Quantità: 1
Valutazione libreria
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Descrizione libro Columbia University Press, 2006. Condizione libro: New. 2006. Hardcover. Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Translator(s): DeBevoise, Malcolm. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 392 pages, illustrations. BIC Classification: WBA. Category: (P) Professional & Vocational. Dimension: 210 x 166 x 30. Weight in Grams: 598. Exploring the Science of Flavor. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 392 pages, illustrations. Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Cateogry: (P) Professional & Vocational. BIC Classification: WBA. Dimension: 210 x 166 x 30. Weight: 594. Translator(s): DeBevoise, Malcolm. . . . . . . Codice libro della libreria V9780231133128

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