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.
eISBN: 978-0-231-50807-0
Subjects: Chemistry, Physics
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