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Molecular Gastronomy: Exploring the Science of Flavor

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  • Posted March 12, 2011

    more from this reviewer

    Concerning Flavor in the Kitchen - and On the Table!

    Ever wonder why secrets in the kitchen passed from generation to generation seem to be performed without any real reason - 'that it just the way it's done'? If the reasons for these culinary myths mystify you, then this book will by not only entertaining to read but also explain why certain rules are valid while others are complete misconceptions. It makes cooking (and eating) not only more interesting but gives scientific rational for the things we do by habit. 'Molecular gastronomy is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. It is also the use of such studied processes in many professional kitchens and labs. It seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.' And so writers, both scientists, Kurti and This spread the real word. Here are the times that specific vegetables should be cooked in a microwave, how to handle vegetables in cooking on the stove, and how to manage the preparation of meat, etc. In addition to adding to the intellectual matrix of cooking there are included in this book many recipes that show us how to build a proper meal. The book works on many levels, and is a handy guide to keep on the kitchen counter for those doubters of traditional handling and preparation of food. Myths are dispelled, and scientific proof is put into place. Grady Harp

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  • Anonymous

    Posted November 27, 2010

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