Molecular Gastronomy: Exploring the Science of Flavor
Jan 2006 · Columbia University Press
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6 reviews
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About this ebook
"Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks."— Gourmet
Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—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 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. Looking to the future, 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.
"A captivating little book."— Economist
"This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths."— Saveur
"Will broaden the way you think about food."— The New York Sun
"A wonderful book . . . it will appeal to anyone with an interest in the science of cooking."— O Chef
Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—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 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. Looking to the future, 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.
"A captivating little book."— Economist
"This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths."— Saveur
"Will broaden the way you think about food."— The New York Sun
"A wonderful book . . . it will appeal to anyone with an interest in the science of cooking."— O Chef
"Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks."— Gourmet
Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses r...
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Ratings and reviews
6 reviews
Richard H
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June 7, 2015
The intro was too long, and the first few recipes were science lessons. I couldn't read any further.
1 person found this review helpful
About the author
Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.
Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He...
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