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Molecular gastronomy : exploring the science of flavor

Author: Hervé This
Publisher: New York : Columbia University Press, ©2006.
Series: Arts and traditions of the table.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"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
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Document Type: Book
All Authors / Contributors: Hervé This
ISBN: 023113312X 9780231133128 9780231133135 0231133138
OCLC Number: 61652822
Language Note: Translated from the French.
Description: xi, 377 pages ; 21 cm.
Contents: Part I. Secrets of the kitchen. Making stock ; Clarifying stock ; Hard-boiled eggs ; Quiches, quenelles and puff pastries ; Échaudés and gnocchi ; The well-leavened soufflé ; Quenelles and their cousins ; Fondue ; Roasting beef ; Seasoning steak ; Wine and marinades ; Color and freshness ; Softening lentils ; Souffléd potatoes ; Preserves and preserving pans ; Saving a Crème Anglaise ; Grains of salt ; Of champagne and teaspoons ; Coffee, tea, and milk --
Part II. The physiology of flavor. Food as medicine ; Taste and digestion ; Taste in the brain ; Papillary cells ; How salt affects taste ; Detecting tastes ; Bitter tastes ; Hot up front ; The taste of cold ; Mastication ; Tenderness and juiciness ; Measuring aromas ; At table in the nursery ; Food allergies ; Public health alerts --
Part III. Investigations and models. The secret of bread ; Yeast and bread ; Curious yellow ; Gustatory paradoxes ; The taste of food ; Lumps and strings ; Foams ; Hard sausage ; Spanish hams ; Foie gras ; Antioxidant agents ; Trout ; Cooking times ; The flavor of roasted meats ; Tenderizing meats ; Al dente ; Forgotten vegetables ; Preserving mushrooms ; Truffles ; More flavor ; French fries ; Mashed potatoes ; Algal fibers ; Cheeses ; From grass to cheese ; The tastes of cheeses ; Yogurt ; Milk solids ; Sabayons ; Fruits in syrup ; Fibers and jams ; The whitening of chocolate ; Caramel ; Bread and crackers ; The Terroirs of Alsace ; Length in the mouth ; Tannins ; Yellow wine ; Wine without dregs ; Sulfur and wine ; Wine glasses ; Wine and temperature ; Champagne and its foam ; Champagne in a flute ; Demi versus magnum ; The Terroirs of whiskey ; Cartagènes ; Tea --
Part IV. A cuisine for tomorrow. Cooking in a vacuum ; Aromas or reactions? ; Butter : a false solid ; Liver mousse ; In praise of fats ; Mayonnaises ; Aioli generalized ; Orders of magnitude ; Hundred-year-old eggs ; Smoking salmon ; Methods and principles ; Pure beef ; Fortified Cheeses ; Chantilly chocolate ; Everything chocolate ; Playing with texture ; Christmas recipes ; The hidden taste of wine ; Teleolfaction --
Glossary.
Series Title: Arts and traditions of the table.
Other Titles: Casseroles et éprouvettes.
Responsibility: Hervé This ; translated by M.B. DeBevoise.

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 from  Read more...

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Taking kitchen science to a whole new (molecular) level, Herv This is changing the way France-and the world-cooks. Gourmet Mr. This's book will broaden the way you think about food. New York Sun This Read more...

 
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