Molecular Gastronomy: Exploring the Science of Flavor
| Author | : | |
| Rating | : | 4.84 (865 Votes) |
| Asin | : | B001J1M4MQ |
| Format Type | : | |
| Number of Pages | : | 154 Pages |
| Publish Date | : | 2017-04-11 |
| Language | : | English |
DESCRIPTION:
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.. 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. 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. 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. 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. 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. A chocolate mousse without eggs?
good on science of food, not useful for everyday cook Having used many books about the science of cooking, this one helped, but most people will want to look elsewhere. I would recommend Potter's Cooking for Geeks or anything from America's Test Kitchen. Don't look here for many molecular gastronomy tips that will use chemicals or liquid nitrogen in the kitchen, this deals more with the science behind food and how humans interact with it. You will find a lack of recipes here as well.. Much more interesting and readible than the title might suggest For the casual or unprofessional reader a title like Molucular Gastronomy has the allure of eating a bowl of stewed prunes. It sounds like a drudge, but physical chemist author Hervé This on the staff of the Institut National de la Recherche Agronomique in Paris, applies science to questions of food, cooking and eating and keeps it fascinating. He applies science to questions of why does a tannic wine taste awful when paired with a salad tossed with an acidic dressing. "COOK LIKE A FRENCH CHEF, STUDY THE SCIENCE OF FLAVOR" according to Everywhere. THIS IS A HEAVY STUFF TO READ, TAKE YOUR TIME TO EXPLORE THE SCIENCE OF FLAVOR AND IT IS THE WAY FRENCH AND THE REST OF THE WORLD COOKS GOURMET
In the chapter on al dente pasta, for instance, This discusses pasta-making experiments, the science behind cooking it and whether it is better to use oil or butter to prevent it from sticking. From Publishers Weekly Originally published in France, This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This's experimentation, however, is not for the mildly curious, but readers unafraid to, say, microwave mayonnaise will find many ideas here.Copyright © Reed Business Information, a division of Reed Elsevier Inc. . All rights reserved. Most of the discussions revolve around comm