Molecular Gastronomy: Exploring the Science of Flavor

Molecular Gastronomy: Exploring the Science of Flavor

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by Hervé This
     
 

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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

Overview

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.

Columbia University Press

Editorial Reviews

Gourmet

Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France--and the world--cooks.

New York Sun

Mr. This's book will broaden the way you think about food.

Appetite for Books - Claudia Kousoulas

This has written an interesting and timely combination of our everyday experience with sophisticated science.

epicurious.com - JJ Goode

He is revered by the revered.

O Chef

A wonderful book.... it will appeal to anyone with an interest in the science of cooking.

Choice

For anyone who likes to eat or cook.

Pagosa Springs Sun

This offers some though-provoking opportunities for play in the kitchen.

Saveur - Todd Coleman

This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.

The Bloomsbury Review - Raymond J. Shively

A fresh approach... that will entertain and enlighten anyone interested in the process of cooking and the enjoyment of food.

Vancouver Sun - Mia Stainsby

Anyone with an inordinate passion for cooking would love this book.

EMBO Reports - Thorvald Pedersen

A timely addition... Suitable for both scientists and the lay public.

Academia

This book is laden with science while rendering a clear approach to flavor.

The Economist

[A] captivating little book.

Keanu Reeves

He is fantastic. I didn't really cook before but this book may be changing my life.

Yum.fi

this is a great book on so many levels

Alison McCulloch
Molecular Gastronomy is a frustrating yet curiously fascinating book filled with food arcana that perhaps only the French can fully appreciate.
—The New York Times

Product Details

ISBN-13:
9780231508070
Publisher:
Columbia University Press
Publication date:
04/02/2012
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
392
Sales rank:
863,585
File size:
1 MB

What People are saying about this

Roald Hoffmann

With respect and love for what we eat, Hervé This reveals to us in this wonderfully readable book the real secrets, the molecular ones, of great food. A degustation of culinary art and science!

Harold McGee

Hervé This has been a tireless promoter of 'molecular gastronomy' in France for more than a decade. In this stimulating book, he takes a close look at many familiar ingredients and techniques and shows how a scientific approach can help cooks cook both better and more inventively.

Meet the Author

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

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Molecular Gastronomy 4.3 out of 5 based on 0 ratings. 3 reviews.
Grady1GH More than 1 year ago
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
Anonymous More than 1 year ago
Anonymous More than 1 year ago