Molecular Gastronomy: Exploring the Science of Flavor

Portada
Columbia University Press, 4 ene. 2006 - 392 páginas

Hervé 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, Hervé 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 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.

 

Comentarios de usuarios - Escribir una reseña

LibraryThing Review

Reseña de usuario  - LadyMadrian - LibraryThing

This English translation from the original French is the first to bring the writing of Herve This to the home cooks of America. This is not a cook book, nor is it a textbook. If you are looking for ... Leer reseña completa

Molecular gastronomy: exploring the science of flavor

Reseña de usuario  - Not Available - Book Verdict

Originally published in France, This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable ... Leer reseña completa

Índice

Introduction to theEnglishLanguage Edition
1
Secrets of the Kitchen
21
1 Making Stock
23
2 Clarifying Stock
26
3 HardBoiled Eggs
29
4 Quiches Quenelles and Puff Pastries
32
5 Échaudés and Gnocchi
35
6 The WellLeavened Soufflé
38
52 Preserving Mushrooms
182
53 Truffles
185
54 More Flavor
188
55 French Fries
191
56 Mashed Potatoes
194
57 Algal Fibers
197
58 Cheeses
200
59 From Grass to Cheese
203

7 Quenelles and Their Cousins
41
8 Fondue
44
9 Roasting Beef
47
10 Seasoning Steak
50
11 Wine and Marinades
53
12 Color and Freshness
56
13 Softening Lentils
59
14 Souffléed Potatoes
62
15 Preserves and Preserving Pans
65
16 Saving a Crème Anglaise
68
17 Grains of Salt
71
18 Of Champagne and Teaspoons
74
19 Coffee Tea and Milk
76
The Physiology of Flavor
81
20 Food as Medicine
83
21 Taste and Digestion
86
22 Taste in the Brain
88
23 Papillary Cells
91
24 How Salt Affects Taste
94
25 Detecting Tastes
97
26 Bitter Tastes
100
27 Hot Up Front
103
28 The Taste of Cold
106
29 Mastication
109
30 Tenderness and Juiciness
112
31 Measuring Aromas
115
32 At Table in the Nursery
118
33 Food Allergies
121
34 Public Health Alerts
124
Investigations Models
129
35 The Secret of Bread
131
36 Yeast and Bread
134
37 Curious Yellow
137
38 Gustatory Paradoxes
140
39 The Taste of Food
143
40 Lumps and Strings
146
41 Foams
149
42 Hard Sausage
152
43 Spanish Hams
155
44 Foie Gras
158
45 Antioxidant Agents
161
46 Trout
164
47 Cooking Times
167
48 The Flavor of Roasted Meats
170
49 Tenderizing Meats
173
50 Al Dente
176
51 Forgotten Vegetables
179
60 The Tastes of Cheese
206
61 Yogurt
209
62 Milk Solids
212
63 Sabayons
215
64 Fruits in Syrup
218
65 Fibers and Jams
221
66 The Whitening of Chocolate
224
67 Caramel
227
68 Bread and Crackers
230
69 The Terroirs of Alsace
233
70 Length in the Mouth
236
71 Tannins
239
72 Yellow Wine
242
73 Wine Without Dregs
245
74 Sulfur and Wine
248
75 Wine Glasses
251
76 Wine and Temperature
254
77 Champagne and Its Foam
257
78 Champagne in a Flute
260
79 Demi Versus Magnum
263
80 The Terroirs of Whiskey
266
81 Cartagenes
269
82 Tea
272
A Cuisine for Tomorrow
277
83 Cooking in a Vacuum
279
84 Aromas or Reactions?
282
A False Solid
285
86 Liver Mousse
288
87 In Praise of Fats
291
88 Mayonnaises
294
89 Aioli Generalized
297
90 Orders of Magnitude
300
91 HundredYearOld Eggs
303
92 Smoking Salmon
306
93 Methods and Principles
309
94 Pure Beef
313
95 Fortified Cheeses
316
96 Chantilly Chocolate
319
97 Everything Chocolate
322
98 Playing with Texture
325
99 Christmas Recipes
328
100 The Hidden Taste of Wine
331
101 Teleolfaction
334
Glossary
337
Further Reading
351
Index
361
Página de créditos

Otras ediciones - Ver todo

Términos y frases comunes

Sobre el autor (2006)

Hervé 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 Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

Información bibliográfica