This, H
Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History)
- ISBN 13:
- 9780231133128
- author:
- This, H
- format:
- HardBack
- publisher:
- Columbia University Press
- language:
- English
- Publication Year:
- 2006
- Pages:
- 392
- Dimensions:
- 152mm X 203mm
- Genre:
- General cookery
- Condition:
- New
- Availability:
- Item usually sent within 7 working days
Description
Molecular Gastronomy: Exploring the Science of Flavor by Hervé This is a groundbreaking book that challenges traditional ideas about cooking and eating. By applying the principles of chemistry, physics, and biology to the kitchen, Hervé This reveals new and improved ways of preparing a variety of dishes. This book delves into the molecular properties of food, examining how ingredients react to heat, moisture, and other stimuli. It also explores the physiology of flavor and how the brain perceives tastes, providing a deeper understanding of the culinary experience. With practical tips and provocative suggestions, Molecular Gastronomy offers a fresh perspective on cooking and eating. From quiches and quenelles to steak and hard-boiled eggs, this book presents new and improved recipes that showcase the possibilities of molecular gastronomy. Whether you're a seasoned chef or an enthusiastic home cook, this book will appeal to readers you to experiment with new ingredients and techniques.
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