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Alison McCullochMolecular Gastronomy is a frustrating yet curiously fascinating book filled with food arcana that perhaps only the French can fully appreciate.
—The New York Times
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 ...
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, Herve 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.
Posted March 12, 2011
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 HarpWas this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 14, 2011
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Posted November 27, 2010
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