Herve 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 ...
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Herve 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 souffle 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.
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Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $5.85, fair condition, Sold by Goodwill Industries rated 5.0 out of 5 stars, ships from Eugene, OR, UNITED STATES, published 2006 by Columbia University Press.
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Fair. Cocked Spine. Creases on Cover and/or Spine. Worn Corners and/or Page Edges (Possibly Bent). Discoloration, Tanning or Foxing on Cover and/or Pages. Soiled Cover and/or Pages. Reading Copy. May have damage to cover, notes, underlining, highlighting, but all text legible. Purchasing this item from Goodwill provides vocational opportunities for individuals with barriers to employment.
Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $5.86, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 2006 by Columbia University Press.
Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $5.87, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2006 by Columbia University Press.
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May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $7.24, like new condition, Sold by Bank of Books rated 4.0 out of 5 stars, ships from Ventura, CA, UNITED STATES, published 2006 by Columbia University Press.
Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $7.28, good condition, Sold by BooksRun rated 4.0 out of 5 stars, ships from Philadelphia, PA, UNITED STATES, published 2006 by Columbia University Press.
Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $14.95, very good condition, Sold by Daedalus Books rated 4.0 out of 5 stars, ships from Portland, OR, UNITED STATES, published 2006 by Columbia University Press.
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Very Good+ in Very Good+ dust jacket. 023113312X. A nice, crisp copy.; Arts And Traditions Of The Table: Perspectives On Culinary History; 6.38 X 0.98 X 8.3 inches; 377 pages.
Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $19.95, like new condition, Sold by Mom's Resale rated 5.0 out of 5 stars, ships from River Hills, WI, UNITED STATES, published 2006 by Columbia University Press.
Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $38.23, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2006 by Columbia University Press.
Add this copy of Molecular Gastronomy – Exploring the Science of Flavor to cart. $41.69, new condition, Sold by Revaluation Books rated 4.0 out of 5 stars, ships from Exeter, DEVON, UNITED KINGDOM, published 2005 by Columbia Univ Pr.
Add this copy of Molecular Gastronomy – Exploring the Science of Flavor to cart. $63.02, new condition, Sold by Revaluation Books rated 4.0 out of 5 stars, ships from Exeter, DEVON, UNITED KINGDOM, published 2005 by Columbia Univ Pr.
