Share
Blog
Print
Email
BookmarkHervé 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.
See also:
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.
For more information about the title Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History), read the full description at Amazon.com, or see the following related books:
The New Diabetic Cookbook, Fifth Edition : More Than 200 Delicious Recipes for a Low-Fat, Low-Sugar, Low-Cholesterol, Low-Salt, High-Fiber Diet — With more than 250,000 copies sold so far in its previous editions, The New Diabetic Cookbook is a must-have cooking classic for people with ... > read more
Genes IX — From renowned author Benjamin Lewin comes the newest edition of his classic text, Genes IX. For decades Lewin has provided the teaching community ... > read more
100 Edible Mushrooms — With a dash of humor and a dollop of science, Michael Kuo selects the top 100 mushrooms best suited for cooking. Like Kuo’s very popular book ... > read more
Molecular Biology — Molecular Biology, 4/e by Robert Weaver, is designed for an introductory course in molecular biology. The text is geared not only toward presenting ... > read more
