- Main
- Cookbooks, Food & Wine
- Molecular Gastronomy. Exploring the...
Molecular Gastronomy. Exploring the Science of Flavor
Hervé This, Malcolm DeBevoiseAvez-vous aimé ce livre?
Quelle est la qualité du fichier téléchargé?
Veuillez télécharger le livre pour apprécier sa qualité
Quelle est la qualité des fichiers téléchargés?
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, 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 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.
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 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.
Catégories:
Année:
2008
Editeur::
Columbia University Press
Langue:
english
Pages:
392
ISBN 10:
0231133138
ISBN 13:
9780231133135
Collection:
Arts and Traditions of the Table: Perspectives on Culinary History
Fichier:
PDF, 3.32 MB
Vos balises:
IPFS:
CID , CID Blake2b
english, 2008
Le fichier sera envoyé à votre adresse de courriel dans 1 à 5 minutes.
Dans 1-5 minutes, le fichier sera delivré à votre compte Telegram.
Note : Assurez-vous que vous avez lié votre compte au bot Telegram de Z-Library.
Dans 1-5 minutes, le fichier sera delivré à votre appareil Kindle.
Remarque: vous devez valider chaque livre avant de l'envoyer à Kindle. Veuillez vérifier votre messagerie pour voir le mail avec la confirmation par Amazon Kindle Support.
La conversion en est effectuée
La conversion en a échoué
Avantages du statut Premium
- Envoyez aux e-lecteurs
- Limite de téléchargement augmentée
- Convertissez des fichiers
- Plus de résultats de recherche
- Autres avantages