An internationally renowned chemist, popular television
personality, and bestselling author, Hervé This heads the first
laboratory devoted to molecular gastronomy-the scientific
exploration of cooking and eating. By testing recipes that have
guided cooks for centuries, and the various dictums and maxims on
which they depend, Hervé This unites the head with the hand in
order to defend and transform culinary practice.
With this new book, Hervé This's scientific project enters an
exciting new phase. Considering the preparation of six bistro
favorites-hard-boiled egg with mayonnaise, simple consommé, leg of
lamb with green beans, steak with French fries, lemon meringue pie,
and chocolate mousse-he isolates the exact chemical properties that
tickle our senses and stimulate our appetites. More important, he
connects the mind and the stomach, identifying methods of culinary
construction that appeal to our memories, intelligence, and
creativity. By showing that the creation of a meal is as satisfying
as its consumption, Herve This recalibrates the balance between
food and our imaginations. The result is a revolutionary
perspective that will tempt even the most casual cooks to greater
flights of experimentation.
Subjects: General Science
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