Features of Molecular Gastronomy By Herve This PDF
Taking kitchen science to a whole new molecular level Hervé This is changing the way France and the world cooks.Gourmet Molecular Gastronomy By Herve This PDF
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
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Description of Molecular Gastronomy By Herve This PDF
This book is one of the best selling books for the subject of science and math for all
Students and professionals around the world who aspire to achieve excellency in their courses and field for better understanding and teaching their pupils and themselves. It is a must read atleast once a lifetime
So download Molecular Gastronomy By Herve This PDF here.
Originally published in France, This’s book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable conventional wisdom-such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled-and gives its history, often quoting famous French chefs, before making scientific pronouncements. In the chapter on al dente pasta, for instance, This discusses pasta-making experiments, the science behind cooking it and whether it is better to use oil or butter to prevent it from sticking. Most of the discussions revolve around common practices and phenomenon-chilling wine, why spices are spicy, how to best cool a hot drink-but more than a few are either irrelevant or Franco-specific (such as the chapters on quenelles and preparing fondue). This’s experimentation, however, is not for the mildly curious, but readers unafraid to, say, microwave mayonnaise will find many ideas here.
Dimensions and Characteristics of Molecular Gastronomy By Herve This PDF
- Identification Number : B007TADJPC
- Publisher : Columbia University Press; Illustrated edition (January 4, 2006)
- Publication date : January 4, 2006
- Language : English
- File size : 1450 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 393 pages
- Lending : Enabled
May 29, 2020
September 19, 2017
A wonderful collection of answers to esoteric questions, some of which I had received from my children when they began cooking in their early years, (4-9 years old) and I have to admit that I did not know a lot of the correct answers. I wish that I had deard of this book, or that it was even available 40 years ago. The explanations are in relatively basic English, aside from the proper names of nerves and chemical compounds.
I would not recommend this book for anyone looking for simplistic half-answers. The explanations do require some education in several areas of science, as well as Senior high-school English.
I heartily recommend it to anyone who has a serious curiosity about why foods smell, feel, and/or taste good, bad, or indifferent.
August 25, 2015
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