Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of . the Table: Perspectives on Culinary History)

Herve This (AgroParisTech)

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Sprache: Englisch

Verlag: Columbia University Press, United States, New York, 2008

0231133138 / 9780231133135

Serie: Buch 9 von 57 - Arts and Traditions of the Table: Perspectives on Culinary History

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Artikelbeschreibung des Verkäufers

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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.…

Bestandsnummer des Verkäufers GOR002328209

Titel
Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of . the Table: Perspectives on Culinary History)
Autor
Herve This (AgroParisTech)
Verlag
Columbia University Press, United States, New York
Erscheinungsjahr
2008
Zustand
Very Good
Einband
Paperback
Sprache
Englisch
ISBN-10
0231133138
ISBN-13
9780231133135
Artikelgewicht
490 Gramm
Abmessungen
152.0 x 203.0
Serie
Buch 9 von 57: Arts and Traditions of the Table: Perspectives on Culinary History

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Verkäufer:in bei AbeBooks seit 16. März 2007

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In 2002, World of Books Group was founded on an ethos to do good, protect the planet and support charities by enabling more goods to be reused. Since then, we've grown into to a global company pioneering the circular economy. Today, we drive the circular economy through three re-commerce brands: - Wob: Through Wob, we sell. We provide affordable, preloved books and media to customers all over the world. A book leaves our collection of over seven million titles and begins a new chapter every two seconds, enabling more goods to be reused. - Ziffit: Through Ziffit, we buy. We give people around the world the opportunity to contribute to the circular economy, earn money and protect the planet, by trading their unwanted books and media. - Shopiago: Through Shopiago, we help others. By sharing the technology that has grown World of Books Group into the business it is today, we’re helping charities increase revenue and reduce waste through re-commerce.…

Spezialisierung

COOKERY, RECYCLE, CHARITY, USED BOOKS, MODERN, HISTORY, CHILDRENS, FICTION, CHEAP BOOKS, NON -FICTION

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