Molecular Gastronomy Exploring the Science of Flavor
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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 usesrecent 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.Abstract: Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes fromquiches and quenelles to steak and hard-boiled eggs.
LF/903854/R
Data sheet
- Name of the Author
- DeBevoise
Hervé
Malcolm
This - Language
- English
- Series
- Arts and Traditions of the Table: Perspectives on Culinary History
- ISBN
- 9780231508070
- Release date
- 2006
3 books by the same author:
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Hervé This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime...