Molecular Gastronomy: Exploring the Science of Flavor

Molecular Gastronomy: Exploring the Science of Flavor

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Product Details

ISBN-13: 9780231133135
Publisher: Columbia University Press
Publication date: 08/18/2008
Series: Arts and Traditions of the Table: Perspectives on Culinary History Series
Pages: 392
Sales rank: 223,098
Product dimensions: 6.00(w) x 7.90(h) x 1.00(d)
Age Range: 18 Years

About 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.

Table of Contents

Series Editor's Preface
Introduction to the English Language Addition
Part One: Secrets of the Kitchen
1 Making Stock
2 Clarifying Stock
3 Hard-Boiled Eggs
4 Quiches, Quenelles, and Puff Pastries
5 Echaudes and Gnocchi
6 The Well-Leavened Souffle
7 Quenelles and Their Cousins
8 Fondue
9 Roasting Beef
10 Seasoning Steak
11 Wine and Marinades
12 Color and Freshness
13 Softening Lentils
14 Souffleed Potatoes
15 Preserves and Preserving Pans
16 Saving a Creme Anglaise
17 Grains of Salt
18 Of Champagne and Teaspoons
19 Coffee, Tea, and Milk
Part Two: The Physiology of Flavor
20 Food as Medicine
21 Taste and Digestion
22 Taste in the Brain
23 Papillary Cells
24 How Salt Affects Taste
25 Detecting Tastes
26 Bitter Tastes
27 Hot Up Front
28 The Taste of Cold
29 Mastication
30 Tenderness and Juiciness
31 Measuring Aromas
32 At Table in the Nursery
33 Food Allergies
34 Public Health Alerts
Part Three: Investigations and Models
35 The Secret of Bread
36 Yeast and Bread
37 Curious Yellow
38 Gustatory Paradoxes
39 The Taste of Food
40 Lumps and Strings
41 Foams
42 Hard Sausage
43 Spanish Hams
44 Foie Gras
45 Antioxidant Agents
46 Trout
47 Cooking Times
48 The Flavor of Roasted Meats
49 Tenderizing Meats
50 Al Dente
51 Forgotten Vegetables
52 Preserving Mushrooms
53 Truffles
54 More Flavor
55 French Fries
56 Mashed Potatoes
57 Algal Fibers
58 Cheeses
59 From Grass to Cheese
60 The Tastes of Cheese
61 Yogurt
62 Milk Solids
63 Sabayons
64 Fruits in Syrup
65 Fibers and Jams
66 The Whitening of Chocolate
67 Caramel
68 Bread and Crackers
69 The Terroirs of Alsace
70 Length in the Mouth
71 Tannins
72 Yellow Wine
73 Wine Without Dregs
74 Sulfur and Wine
75 Wine Glasses
76 Wine and Temperature
77 Champagne and its Foam
78 Champagne in a Flute
79 Demi Versus Magnum
80 The Terroirs of Whisky
81 Cartagenes
82 Tea
Part Four: A Cuisine for Tomorrow
83 Cooking in a Vacuum
84 Aromas or Reactions?
85 Butter: A False Solid
86 Liver Mousse
87 In Praise of Fats
88 Mayonnaises
89 Aioli Generalized
90 Orders of Magnitude
91 Hundred-Year-Old Eggs
92 Smoking Salmon
93 Methods and Principles
94 Pure Beef
95 Fortified Cheeses
96 Chantilly Chocolate
97 Everything Chocolate
98 Playing with Texture
99 Christmas Recipes
100 The Hidden Taste of Wine
101 Teleolfaction
Glossary
Further Reading
Index

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!

Roald Hoffmann, Cornell University, author of Same and Not the Same

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.

Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen

Keanu Reeves

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

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Molecular Gastronomy 4.4 out of 5 based on 0 ratings. 5 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
jontseng on LibraryThing 29 days ago
An interesting and eclectic collection.
LadyMadrian on LibraryThing 29 days ago
This English translation from the original French is the first to bring the writing of Herve This to the home cooks of America. This is not a cook book, nor is it a textbook. If you are looking for step by step instructions, look elsewhere. However, if you are looking for a thought provoking, enthusiastic discussion of the science behind cooking, this book is an excellent read. Each chapter is a stand alone discussion of the chemistry and physics of food and eating, though certain foods, such as mayonnaise, are returned to frequently.Molecular Gastronomy is not a quick read, but one to be savored. Having some college level chemistry under your belt may be helpful, as in some chapters This throws around complex chemical names, but it is not strictly necessary to understand most of the book. If you enjoy watching Alton Brown's Good Eats or are just looking for some new inspiration in your kitchen, this book is highly recommended.
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