Molecular Gastronomy: Exploring the Science of Flavor

Front Cover
Columbia University Press, 2006 - Science - 377 pages
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.
 

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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 Making Stock
23
Clarifying Stock
26
HardBoiled Eggs
29
Quiches Quenelles and Puff Pastries
32
Échaudés and Gnocchi
35
The WellLeavened Soufflé
38
Quenelles and Their Cousins
41
Detecting Tastes
97
Bitter Tastes
100
Hot Up Front
103
The Taste of Cold
106
Mastication
109
3o Tenderness and Juiciness
112
Measuring Aromas
115
At Table in the Nursery
118

Fondue
44
Roasting Beef
47
io Seasoning Steak
50
Wine and Marinades
55
Color and Freshness
57
Softening Lentils
59
Souffléed Potatoes
62
Preserves and Preserving Pans
65
Saving a Crème Anglaise
69
Grains of Salt
71
Of Champagne and Teaspoons
74
Coffee Tea and Milk
77
The Physiology of Flavor 20 Food as Medicine
83
Taste and Digestion
86
Taste in the Brain
88
Papillary Cells
91
How Salt Affects Taste
94
Food Allergies
121
Public Health Alerts
125
Investigations and Models 35 The Secret of Bread
131
Yeast and Bread
134
Curious Yellow
137
Gustatory Paradoxes
140
The Taste of Food
143
4o Lumps and Strings
146
Foams
149
Hard Sausage
152
Spanish Hams
155
Foie Gras
158
Antioxidant Agents
161
A Cuisine for Tomorrow
279
G Loss ARY
350
Fu RTHER READING
360
Copyright

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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.

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About the author (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.

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