Molecular Gastronomy: Exploring the Science of Flavor

Front Cover
Columbia University Press, 2006 - Science - 377 pages
9 Reviews
Herv 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, Herv 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 souffl 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.
 

What people are saying - Write a review

User ratings

5 stars
4
4 stars
1
3 stars
2
2 stars
0
1 star
2

LibraryThing Review

User Review  - 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 ... Read full review

Molecular gastronomy: exploring the science of flavor

User Review  - 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 ... Read full review

Contents

Introduction to the English Language Edition
1
Secrets of the Kitchen 15 Preserves and Preserving Pans
65
Saving a Creme Anglaise
68
Grains of Salt
71
Of Champagne and Teaspoons
74
Coffee Tea and Milk
76
The Physiolotftr of Flavor 20 Food as Medicine
83
Taste and Digestion
86
Algal Fibers
197
Cheeses
200
From Crass to Cheese
205
The Tastes of Cheese
206
Yogurt
209
Milk Solids
212
Sabayons
215
Fruits in Syrup
218

Taste in the Brain
88
Papillary Cells
91
How Salt Affects Taste
94
Detecting Tastes
97
Bitter Tastes
100
Hot Up Front
103
The Taste of Cold
106
Mastication
109
Tenderness and Juiciness
112
Measuring Aromas
115
At Table in the Nursery
118
Food Allergies
121
Public Health Alerts
124
Echaudes and Cnocchi 35
131
Yeast and Bread
134
Curious Yellow
137
Gustatory Paradoxes
140
The Taste of Food
143
Lumps and Strings
146
Foams
149
Hard Sausage
152
Spanish Hams
155
Foie Gras
158
Antioxidant Agents
161
Trout
164
Cooking Times
167
The Flavor of Roasted Meats
170
Tenderizing Meats
173
Al Dente
176
Forgotten Vegetables
179
Preserving Mushrooms
182
Truffles
185
More Flavor
188
French Fries
191
Mashed Potatoes
194
Fibers and Jams
221
The Whitening of Chocolate
224
Caramel
227
Bread and Crackers
230
The Terrors of Alsace
233
Length in the Mouth
236
Tannins
239
Yellow Wine
242
Wine Without Dregs
245
Sulfur and Wine
248
Wine Classes
251
Wine and Temperature
254
Cooking in a Vacuum
279
Aromas or Reactions?
282
A False Solid
285
Liver Mousse
288
In Praise of Fats
291
Mayonnaises
294
Aioli Generalized
297
Orders of Magnitude
300
HundredYearOld Eggs
303
Smoking Salmon
306
Methods and Principles
309
Pure Beef
313
Fortified Cheeses
316
Chantilly Chocolate
319
Everything Chocolate
322
Playing with Texture
325
Christmas Recipes
328
The Hidden Taste of Wine
331
Teleolfaction
334
GLOSSARY
337
FURTHER READI NC 351
351
INDEX
361
Copyright

Other editions - View all

Common terms and phrases

Popular passages

Page 357 - Julius D (2002) Identification of a cold receptor reveals a general role for TRP channels in thermosensation. Nature 416: 52-58...
Page 358 - Cysteine as an inhibitor of enzymatic browning. 1. Isolation and characterization of addition compounds formed during oxidation of phenolics by apple polyphenol oxidase, J.

References to this book

Food Science
Jeanne Miller
Limited preview - 2008

About the author (2006)

Herv 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.

Bibliographic information