WorldCat Identities

This, Hervé

Works: 107 works in 253 publications in 5 languages and 5,630 library holdings
Genres: History 
Roles: Author of introduction, Host, Interviewee, Editor, Film editor
Classifications: TX546, 641.5
Publication Timeline
Publications about  Hervé This Publications about Hervé This
Publications by  Hervé This Publications by Hervé This
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 )
16 editions published between 2005 and 2012 in English and held by 1,429 WorldCat member libraries worldwide
"Herve 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 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, This's first work to appear in English, 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. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve 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 souffle 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."--Publisher's website
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole by Hervé This ( Book )
12 editions published between 2007 and 2010 in English and held by 947 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 ( )
7 editions published between 2008 and 2010 in English and held by 893 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
Building a meal : from molecular gastronomy to culinary constructivism by Hervé This ( Book )
13 editions published between 2009 and 2011 in English and held by 635 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 )
10 editions published between 2009 and 2012 in English and held by 472 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
Les secrets de la casserole by Hervé This ( Book )
11 editions published between 1993 and 2009 in French and held by 134 WorldCat member libraries worldwide
Rédacteur en chef adjoint de la revue Pour la science, H. This est un spécialiste de physico-chimie de la cuisine. Il ne donne pas seulement ici des conseils pour réussir une mayonnaise ou une friture, mais il fournit aussi les explications scientifiques pour comprendre les phénomènes en action et mieux utiliser sa cuisine
Casseroles et éprouvettes by Hervé This ( Book )
6 editions published between 2002 and 2007 in French and held by 113 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
Révélations gastronomiques by Hervé This ( Book )
8 editions published between 1995 and 2013 in French and held by 86 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 75 WorldCat member libraries worldwide
De la science aux fourneaux by Hervé This ( Book )
3 editions published in 2007 in French and held by 70 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
Cours de gastronomie moléculaire by Hervé This ( Book )
3 editions published in 2009 in French and Fang 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
La casserole des enfants by Hervé This ( Book )
5 editions published between 1998 and 2007 in French and held by 57 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
Construisons un repas by Hervé This ( Book )
4 editions published in 2007 in French and held by 51 WorldCat member libraries worldwide
Traité élémentaire de cuisine by Hervé This ( Book )
4 editions published in 2002 in French and held by 50 WorldCat member libraries worldwide
Cours de gastronomie moléculaire by Hervé This ( Book )
4 editions published in 2010 in French and held by 46 WorldCat member libraries worldwide
La cuisine : c'est de l'amour, de l'art, de la technique by Hervé This ( Book )
4 editions published between 2006 and 2008 in French 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
Ren shi fen zi chu yi : dian fu chuan tong mei shi ti yan de liao li ge ming by Hervé This ( Book )
3 editions published in 2010 in Chinese and held by 32 WorldCat member libraries worldwide
Guo li de mi mi : jie kai fen zi chu yi de ao mi! by Hervé This ( Book )
2 editions published in 2010 in Chinese and held by 31 WorldCat member libraries worldwide
Alchimistes aux fourneaux by Pierre Gagnaire ( Book )
6 editions published in 2007 in French and held by 25 WorldCat member libraries worldwide
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Audience Level
Audience Level
  Kids General Special  
Audience level: 0.36 (from 0.00 for La cuisine ... to 0.88 for Archéolog ...)
Alternative Names
Benckhard, Hervé This- 1955-
This-Benckhard, Hervé 1955-
This, Herve.
ティス, エルヴェ
French (63)
English (58)
Chinese (5)
Spanish (1)
Fang (1)