“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
Les mer
Produktdetaljer
ISBN
9780231508070
Publisert
2015
Utgiver
Vendor
Columbia University Press
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter