WorldCat Identities

This, Hervé

Overview
Works: 106 works in 356 publications in 7 languages and 9,442 library holdings
Genres: History  Biography  Interviews 
Roles: Author, Author of introduction, Interviewee, Host, 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
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole by Hervé This( Book )

62 editions published between 1993 and 2014 in 8 languages and held by 1,213 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
Molecular gastronomy : exploring the science of flavor by Hervé This( Book )

35 editions published between 2002 and 2012 in 5 languages and held by 1,023 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( Book )

15 editions published between 2009 and 2011 in English and held by 432 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
The science of the oven by Hervé This( Book )

14 editions published between 2009 and 2013 in 3 languages and held by 397 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
Cooking : the quintessential art by Hervé This( Book )

10 editions published between 2008 and 2010 in English and Undetermined and held by 254 WorldCat member libraries worldwide

"From its intriguing opening question - "How can we reasonably judge a meal?" - to its richly rewarding conclusion, this beautifully designed book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder of molecular gastronomy, the influential new approach to studying the scientific basis of cooking, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues - a drama in five acts that more closely resembles a detective story than an arid treatise on aesthetics. In considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. The ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging and highly personal commentaries provide the reader with rare insights into the thinking and creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food."--BOOK JACKET
Note-by-note cooking : the future of food by Hervé This( Book )

8 editions published between 2014 and 2016 in English and held by 169 WorldCat member libraries worldwide

A landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. These substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking
Révélations gastronomiques by Hervé This( Book )

17 editions published between 1995 and 2013 in 3 languages and held by 134 WorldCat member libraries worldwide

Anders als in einem üblichen Kochbuch erklärt Hervé This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte näher zu bringen. Anhand von 55 Rezepten aus der französischen Küche - Suppe, Vorspeise, Hauptgang und Dessert - führt der Autor durch die Physik und Chemie der Lebensmittelzubereitung. Der Leser wird das gewonnene Verständnis für die Vorgänge beim Kochen und Braten auch bei eigenen Kreationen erfolgreich einsetzen können. - Hervé This-Benckhard ist auch Autor des vergnüglichen Buches "Rätsel der Kochkunst."
Traité élémentaire de cuisine by Hervé This( Book )

12 editions published between 2002 and 2010 in 3 languages and held by 103 WorldCat member libraries worldwide

Ben shu xiang shu chu fang shi chang jian de wu li hua xue xian xiang,Quan fang wei tan jiu peng diao ji shu de ge ge huan jie
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 81 WorldCat member libraries worldwide

De la science aux fourneaux by Hervé This( Book )

3 editions published in 2007 in French and held by 74 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 )

8 editions published between 1998 and 2007 in French and Spanish and held by 70 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. quelles relations? by Hervé This( Book )

3 editions published in 2009 in French and held by 63 WorldCat member libraries worldwide

La sagesse du chimiste by Hervé This( Book )

3 editions published in 2009 in French and held by 56 WorldCat member libraries worldwide

Rätsel und Geheimnisse der Kochkunst naturwissenschaftlich erklärt by Hervé This( Book )

17 editions published between 2001 and 2014 in German and held by 49 WorldCat member libraries worldwide

Cours de gastronomie moléculaire by Hervé This( Book )

4 editions published in 2010 in French and held by 47 WorldCat member libraries worldwide

Construisons un repas by Hervé This( Book )

4 editions published in 2007 in French and held by 36 WorldCat member libraries worldwide

La cuisine : c'est de l'amour, de l'art, de la technique by Hervé This( Book )

6 editions published between 2006 and 2008 in French and held by 36 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 )

3 editions published between 2012 and 2013 in French and held by 31 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
Fen zi chu yi : jie kai mei shi ao mi de ke xue ge ming by Tisi( Book )

4 editions published in 2010 in Chinese and held by 30 WorldCat member libraries worldwide

Ben shu tou guo fen xi gao tang,Kao niu rou,Fa shi xian pai,Guo jiang deng er shi duo xiang liao li,Tan jiu shi wu zai leng re,Suan tian ku la jian fa sheng de fen zi bian hua,Jie shuo zen me zu he li xiang de peng ren tiao jian,Zuo chu xian mei shi wu
Science culinaire matière, procédés, dégustation( Book )

1 edition published in 2014 in French and held by 29 WorldCat member libraries worldwide

Céréales à mémoire de forme, couscous fractal, matières grasses qui cristallisent, liquides qui moussent, viandes qui grillent, pains qui lèvent, fromages qui s'affinent, bulles qui montent, arômes qui diffusent: le monde de la cuisine regorge d'objets et de phénomènes plus au moins mystérieux. Le présent ouvrage, profondément original de par son contenu interdisciplinaire, est un hommage à la science dans toute sa diversité (chimie, physique, physiologie), mais aussi à l'art et la technologie. De nombreux chercheurs, ingénieurs, mais aussi quelques chefs, nous emmènent au coeur de la matière alimentaire et des procédés pour la transformer. Loin de viser une illusoire exhaustivité, cet ouvrage présente une diversité de points de vue remarquable, en associant des chapitres très descriptifs, ou le néophyte pourra se laisser conduire par la main, à des contributions beaucoup plus ardues, qui raviront les spécialistes. Une somme indispensable rédigée par les meilleurs spécialistes du domaine, à destination des étudiants en master, des doctorants, enseignants, chercheurs, ingénieurs, gastronomes avertis et scientifiques gourmets. [Source : d'après la 4e de couverture]
 
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Audience level: 0.33 (from 0.02 for Cooking : ... to 0.92 for Construiso ...)

Molecular gastronomy : exploring the science of flavor
Alternative Names
Benckhard, Hervé This- 1955-

Hervé This chimico francese

Hervé This Frans auteur

Hervé This fransk kemiker

Hervé This fransk kemist

Hervé This fransk kjemikar

Hervé This fransk kjemiker

Hervé This französischer Physiko-Chemiker

Hervé This French food scientist

Hervé This physico-chimiste français

This-Benckhard, Hervé 1955-

This, Herve

디스, 에르베

티, 에르베

エルヴェ・ティス

ティス, エルヴェ

艾維·提斯

艾维·蒂斯

Languages
English (77)

French (71)

German (36)

Spanish (23)

Chinese (12)

Italian (8)

Japanese (3)

Covers
Molecular gastronomy : exploring the science of flavorBuilding a meal : from molecular gastronomy to culinary constructivismThe science of the ovenCooking : the quintessential artLa casserole des enfants