Molecular Gastronomy : Exploring the Science of Flavor / Hervé This.

Format:

Book

Author/Creator:

This, Hervé, author.

Series:

Arts and Traditions of the Table: Perspectives on Culinary History Series

Arts and Traditions of the Table: Perspectives on Culinary History

Language:

English

Subjects (All):

Food--Sensory evaluation.

Food.

Flavor.

Molecular gastronomy.

Physical Description:

1 online resource

Edition:

1st ed.

Place of Publication:

New York, NY : Columbia University Press, [2006]

Language Note:

English

System Details:

Mode of access: World Wide Web.

Summary:

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.

Contents:

Frontmatter

Contents

Series Editor's Preface

Introduction to the English-Language Edition

Part One : Secrets of the Kitchen

Part Two : The Physiology of Flavor

Part Three : Investigations and Models

Part Four : A Cuisine for Tomorrow

Glossary

Further Reading

Index

Backmatter

Notes:

Bibliographic Level Mode of Issuance: Monograph

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 08. Jul 2019)

ISBN:

9780231508070

0231508077

OCLC:

64274748