{"product_id":"molecular-gastronomy-exploring-the-science-of-flavor-9780231133135","title":"Molecular Gastronomy: Exploring the Science of Flavor","description":"\u003cp\u003eHervé 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eMolecular Gastronomy\u003c\/i\u003e, 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. \u003cp\u003e\u003c\/p\u003eLooking to the future, Hervé This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? \u003ci\u003eMolecular Gastronomy\u003c\/i\u003e explains how to make them. This also shows us how to cook perfect French fries, why a soufflé 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Hervé This\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/18\/2008\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 392\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.04lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.02h x 6.10w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780231133135\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eHervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's \u003ci\u003eKitchen Mysteries: Revealing the Science of Cooking\u003c\/i\u003e and of several other books on food and cooking. He is a monthly contributor to \u003ci\u003ePour la Science\u003c\/i\u003e, the French-language edition of \u003ci\u003eScientific American\u003c\/i\u003e.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Herv\u0026#195;\u0026#169; This \/ Paperback \/ English","offer_id":47598589935773,"sku":"9780231133135","price":37.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_d2b37c80-4f76-44fb-ae9e-a2bf96424d0b.jpg?v=1769516485","url":"https:\/\/booksdeli.com\/products\/molecular-gastronomy-exploring-the-science-of-flavor-9780231133135","provider":"booksdeli.com","version":"1.0","type":"link"}