WorldCat Identities

This, Hervé

Overview
Works: 90 works in 267 publications in 7 languages and 7,036 library holdings
Genres: History  Biography  Interviews 
Roles: Author, Author of introduction, Host, Interviewee, Editor, Film editor
Classifications: TX651, 641.5
Publication Timeline
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Most widely held works about Hervé This
 
Most widely held works by Hervé This
Molecular gastronomy : exploring the science of flavor by Hervé This( Book )
14 editions published between 2005 and 2012 in English and held by 1,558 WorldCat member libraries worldwide
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating
Building a meal from molecular gastronomy to culinary constructivism by Hervé This( )
13 editions published between 2009 and 2011 in English and held by 1,329 WorldCat member libraries worldwide
Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole by Hervé This( Book )
42 editions published between 1993 and 2010 in 6 languages and held by 1,164 WorldCat member libraries worldwide
Founder of molecular gastronomy Hervé This (pronounced teess) is known for his groundbreaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Here, This offers a second helping of his insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sautéing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food. --From publisher description
Cooking the quintessential art by Hervé This( )
8 editions published between 2008 and 2010 in English and held by 1,043 WorldCat member libraries worldwide
From its intriguing opening question-"How can we reasonably judge a meal?"--To its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging
The science of the oven by Hervé This( Book )
13 editions published between 2009 and 2012 in English and Italian and held by 665 WorldCat member libraries worldwide
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With trademark clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. --from publisher description
Note-by-note cooking : the future of food by Hervé This( )
2 editions published in 2014 in English and held by 129 WorldCat member libraries worldwide
Révélations gastronomiques by Hervé This( Book )
21 editions published between 1995 and 2014 in 5 languages and held by 121 WorldCat member libraries worldwide
Casseroles et éprouvettes by Hervé This( Book )
7 editions published between 2002 and 2007 in French and held by 117 WorldCat member libraries worldwide
L'auteur présente la gastronomie comme une affaire de science qui fait appel aux domaines de la chimie et de la physique. Il nous livre de quoi apprendre, comprendre et inventer de nouvelles recettes
Traité élémentaire de cuisine by Hervé This( Book )
11 editions published between 2002 and 2010 in 3 languages and held by 99 WorldCat member libraries worldwide
Archéologie du goût, céramique et consommation : Moyen âge - Temps modernes by Danièle Alexandre-Bidon( Book )
2 editions published in 2005 in French and held by 76 WorldCat member libraries worldwide
De la science aux fourneaux by Hervé This( Book )
3 editions published in 2007 in French and held by 73 WorldCat member libraries worldwide
H. This, physico-chimiste qui a donné à la gastronomie moléculaire ses lettres de noblesse, tente de comprendre les processus moléculaires qui sous-tendent l'élaboration des mets comme la cuisson, les émulsions, les gelées, les tanins, las associations salé-sucré ou doux-amer. Il élucide également les tours de main d'hier et propose les recettes de demain
La casserole des enfants by Hervé This( Book )
7 editions published between 1998 and 2007 in French and Spanish and held by 65 WorldCat member libraries worldwide
Laissés seul pour la soirée, deux enfants doivent cuisiner leur dîner. Leur sens aigu de l'observation et de l'expérimentation leur fait découvrir la chimie et la physique tout en s'amusant. La cuisson d'un soufflé, d'un poulet, la confection d'une crème Chantilly, la réalisation d'un gâteau et bien d'autres recettes sont des occasions d'explorer le monde fascinant des molécules
Cours de gastronomie moléculaire by Hervé This( Book )
2 editions published in 2009 in French and held by 61 WorldCat member libraries worldwide
La sagesse du chimiste by Hervé This( Book )
3 editions published in 2009 in French and held by 57 WorldCat member libraries worldwide
Construisons un repas by Hervé This( Book )
4 editions published in 2007 in French and held by 53 WorldCat member libraries worldwide
Cours de gastronomie moléculaire by Hervé This( Book )
3 editions published in 2010 in French and held by 50 WorldCat member libraries worldwide
La cuisine : c'est de l'amour, de l'art, de la technique by Hervé This( Book )
5 editions published between 2006 and 2008 in French and Japanese and held by 33 WorldCat member libraries worldwide
Un chef prestigieux et un chimiste audacieux s'associent pour montrer comment faire pour que le beau rejoigne le bon dans l'assiette. Des recettes pour jouer avec les couleurs, les saveurs, les textures, les températures, pour réinventer des classiques, oser des associations et inventer de nouvelles combinaisons
Michel-Eugène Chevreul (1786-1889) un savant doyen des étudiants de France : des corps gras et de la chandelle à la perception des couleurs by Élie Volf( Book )
2 editions published in 2012 in French and held by 28 WorldCat member libraries worldwide
Le présent ouvrage d'Elie Volf décrit les multiples activités du savant Michel-eugène Chevreul. Chevreul a été un savant aux nombreuses facettes, et père de la chimie organique. Pour lui, la science est indispensable pour comprendre les phénomènes de la nature. Il était avide de connaissance, et il se déclara en 1871 dans ses écrits philosophiques sur la philosophie naturelle, doyen des étudiants de France, titre qui représentait pour lui sa plus belle distinction
Alchimistes aux fourneaux by Pierre Gagnaire( Book )
7 editions published in 2007 in French and held by 25 WorldCat member libraries worldwide
Cacerolas y tubos de ensayo by Hervé This( Book )
6 editions published between 2005 and 2012 in Spanish and Chinese and held by 24 WorldCat member libraries worldwide
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.36 (from 0.00 for La cuisine ... to 0.89 for Archéolog ...)
Alternative Names
Benckhard, Hervé This- 1955-
This-Benckhard, Hervé 1955-
This, Herve.
ティス, エルヴェ
Languages
French (68)
English (63)
Spanish (22)
Chinese (8)
Italian (6)
German (5)
Japanese (4)
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