Description
Molecular Gastronomy: Exploring the Science of Flavor dives into the innovative culinary techniques and scientific principles that have revolutionized modern cuisine. Written by renowned experts in the field, this book provides a comprehensive overview of the origins, evolution, and impact of molecular gastronomy on the culinary world. Discover the intriguing intersection of art, science, and tradition in gastronomy.
Price: $14.71
(as of Mar 07, 2024 04:27:10 UTC – Details)
Molecular Gastronomy: Exploring the Science of Flavor
Molecular Gastronomy: Exploring the Science of Flavor is an outstanding book that delves deep into the innovative culinary techniques and scientific principles behind modern gastronomy. Authored by renowned food scientist Herve This, this book offers a fascinating exploration of the art and science of cooking.
Captivating Insights into Culinary Innovation
This book provides captivating insights into the world of molecular gastronomy, a cutting-edge culinary movement that blends science and creativity to create unique and unforgettable dining experiences. Readers will discover the secrets behind some of the most innovative dishes in the culinary world and learn about the methods and ingredients that chefs use to transform ordinary ingredients into extraordinary creations.
Exploring Flavor on a Molecular Level
By exploring flavor on a molecular level, This reveals the scientific principles behind taste, aroma, texture, and presentation. Readers will gain a deeper understanding of how food is transformed during the cooking process and learn how to create dishes that are not only visually stunning but also bursting with complex and delightful flavors.
Practical Applications for Home Cooks
While molecular gastronomy is often associated with high-end restaurants and avant-garde chefs, This makes the techniques and concepts accessible to home cooks. The book includes practical tips and step-by-step instructions for experimenting with molecular gastronomy in your own kitchen, allowing readers to unleash their creativity and elevate their culinary skills to new heights.
A Comprehensive Guide to Culinary History
In addition to exploring the science behind flavor, Molecular Gastronomy: Exploring the Science of Flavor also provides a comprehensive overview of the history of culinary traditions. Readers will learn about the evolution of cooking techniques, ingredients, and flavor combinations throughout history, gaining a deeper appreciation for the rich tapestry of culinary traditions that have shaped our modern food culture.
Inspiring Creativity and Innovation
This book is a must-read for anyone interested in the art and science of cooking. Whether you are a seasoned chef looking to expand your skills or a home cook looking to elevate your dishes, Molecular Gastronomy: Exploring the Science of Flavor offers a wealth of knowledge and inspiration. This book will challenge you to think outside the box and push the boundaries of traditional cooking, inspiring you to create dishes that are truly extraordinary.
In conclusion, Molecular Gastronomy: Exploring the Science of Flavor is a groundbreaking book that offers a unique perspective on the art and science of cooking. With its captivating insights, practical tips, and comprehensive overview of culinary history, this book is sure to inspire creativity and innovation in the kitchen. Whether you are a professional chef or a passionate home cook, this book is a must-have addition to your culinary library. Get your copy today and embark on a culinary journey that will revolutionize the way you think about food.
Price: $14.71
(as of Mar 07, 2024 04:27:10 UTC – Details)
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, Hervé 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.
Publisher : Columbia University Press; Illustrated edition (August 18, 2008)
Language : English
Paperback : 377 pages
ISBN-10 : 0231133138
ISBN-13 : 978-0231133135
Item Weight : 2.31 pounds
Dimensions : 6.1 x 0.8 x 8.02 inches
Price: $14.71
(as of Mar 07, 2024 04:27:10 UTC – Details)
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