By Hervé This
Hervé This (pronounced "Teess") is an the world over popular chemist, a well-liked French tv character, a bestselling cookbook writer, an established collaborator with the famed French chef Pierre Gagnaire, and the single individual to carry a doctorate in molecular gastronomy, a state-of-the-art box he pioneered. Bringing the tools and experimental recommendations of the laboratory into the kitchen, This makes use of contemporary learn within the chemistry, physics, and biology of meals to problem conventional rules approximately cooking and consuming. What he discovers will entertain, show, and intrigue chefs, gourmets, and scientists alike.
Molecular Gastronomy, This's first paintings to seem in English, is stuffed with sensible advice, provocative feedback, and penetrating insights. This starts via reexamining and debunking quite a few common ideas and dictums approximately cooking and provides new and more desirable methods of getting ready a number of dishes from quiches and quenelles to steak and hard-boiled eggs. He is going directly to talk about the body structure of style and explores how the mind perceives tastes, how chewing impacts foodstuff, and the way the tongue reacts to numerous stimuli. analyzing the molecular homes of bread, ham, foie gras, and fizz, the booklet analyzes what occurs as they're baked, cured, cooked, and chilled.
Looking to the long run, This imagines new cooking equipment and proposes novel dishes. A chocolate mousse with no eggs? A flourless chocolate cake baked within the microwave? Molecular Gastronomy explains how one can cause them to. This additionally exhibits us tips to cook dinner excellent French fries, why a soufflé rises and falls, how lengthy to chill champagne, whilst to season a steak, how one can prepare dinner pasta, how the form of a wine glass impacts the flavor of wine, why chocolate turns white, and the way salt modifies tastes.