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by: Hervé This  List Price: $19.95 Amazon.com's Price: $13.57 You Save: $6.38 (32%)Prices subject to change. Availability: Usually ships in 24 hours
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Binding: PaperbackDewey Decimal Number: 664 EAN: 9780231133135 ISBN: 0231133138 Label: Columbia University Press Manufacturer: Columbia University Press Number Of Items: 1 Number Of Pages: 392 Publication Date: July 11, 2008 Publisher: Columbia University Press Studio: Columbia University Press Related Items:
Browse for similar items by category: Click to Display Editorial Review: Product Description: 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, 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. Average Rating:
 Rating:  - A struggle to readAs a chef with an interest in the science of cooking, I was eager to read this book. But I found it impossible. The translation from French is awkward and makes the reading slow-going. Then the topics This chooses to cover are often very peculiar and usually explained in a too-technical manner. This book is intended to explain the science of food to people who are not scientists, but it fails to put things sufficiently in laymen (or even in chef) terms. Rating: - interestng, but seriously flawedThis book is one of many that points to the relationship between science and the culinary arts: to the physical and chemical magician behind the curtain of delight. A book that attempts to do that has certain responsibilities and the greatest of these may be accuracy. I lost count of the mistakes, but some of the simplest are the temperature conversions from celcius to fahrenheit. The cook attempting any of the procedures in the book should double-check the temperatures recommended and the fahrenheit ... Read More Rating: - interesting, sometimes dry or explanations unclearAs a biochemist, I enjoyed reading this book. The connection of science and cooking is very interesting. Sometimes, the information is presented too dryly. The science behind the book is usually presented clearly, but I did find a couple of minor scientific errors. I would recommend this book to anyone wanting a scientific explanation of cooking or how science could be used to experiment with cooking. Rating:  - For the scientist-cookAfter reading the Italian translation a coupe of years ago, I was so much hoping for an English translation, and here it is; and it's brilliant! It's quite one thing to follow recipes and follow instructions, and quite another to understand at a physico-chemical level WHY you need to do things in a certain way. As a scientisty person- really, just as a curious person- you want to know what's happening to the meat that makes it tender and flavorful, or the cake just that right consistency. I ... Read More Rating: - Cooking related...but not a book of advanced recipes or cooking techniquesAn interesting pseudo-culinary book. I must begin by stating that I love to cook and any book, video, program etc. that involves cooking tweaks my interest; and so I approached this book by Herve This (pronounced 'Teess') with great anticipation. This translated book (and I felt that there may have been a little something lost in the translation) has 101 chapters on various culinary topics; each chapter being no more that 2 - 2 1/2 pages long. Also there is an excellent glossary, ... Read More 
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