Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Herve This Manufacturer: Columbia University Press Keywords: Biology ISBN: 023113312X
Book 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…
Book review: If you are interested in Molecular Gastronomy... This is one of the best books of Molecular Gastronomy, written by the own creator of this science. If you have interest to know the secrets of the kitchen, the physiology of flavor, the chemical… This book is supposed to be the bible on molecular gastronomy. While the book is interesting, the book is bit lighter on some of the topics than I would have hoped. While I must admit that in… |
