| Description |
xi, 377 pages ; 21 cm. |
| Series |
Arts and traditions of the table |
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Arts and traditions of the table.
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| Summary |
"Herve 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 souffle 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."--Publisher's website. |
| Bibliography |
Includes bibliographical references (pages 351-360) and index. |
| Language |
Translated from the French. |
| Contents |
Part I. Secrets of the kitchen. Making stock ; Clarifying stock ; Hard-boiled eggs ; Quiches, quenelles and puff pastries ; Échaudés and gnocchi ; The well-leavened soufflé ; Quenelles and their cousins ; Fondue ; Roasting beef ; Seasoning steak ; Wine and marinades ; Color and freshness ; Softening lentils ; Souffléd potatoes ; Preserves and preserving pans ; Saving a Crème Anglaise ; Grains of salt ; Of champagne and teaspoons ; Coffee, tea, and milk -- Part II. The physiology of flavor. Food as medicine ; Taste and digestion ; Taste in the brain ; Papillary cells ; How salt affects taste ; Detecting tastes ; Bitter tastes ; Hot up front ; The taste of cold ; Mastication ; Tenderness and juiciness ; Measuring aromas ; At table in the nursery ; Food allergies ; Public health alerts -- Part III. Investigations and models. The secret of bread ; Yeast and bread ; Curious yellow ; Gustatory paradoxes ; The taste of food ; Lumps and strings ; Foams ; Hard sausage ; Spanish hams ; Foie gras ; Antioxidant agents ; Trout ; Cooking times ; The flavor of roasted meats ; Tenderizing meats ; Al dente ; Forgotten vegetables ; Preserving mushrooms ; Truffles ; More flavor ; French fries ; Mashed potatoes ; Algal fibers ; Cheeses ; From grass to cheese ; The tastes of cheeses ; Yogurt ; Milk solids ; Sabayons ; Fruits in syrup ; Fibers and jams ; The whitening of chocolate ; Caramel ; Bread and crackers ; The Terroirs of Alsace ; Length in the mouth ; Tannins ; Yellow wine ; Wine without dregs ; Sulfur and wine ; Wine glasses ; Wine and temperature ; Champagne and its foam ; Champagne in a flute ; Demi versus magnum ; The Terroirs of whiskey ; Cartagènes ; Tea -- Part IV. A cuisine for tomorrow. Cooking in a vacuum ; Aromas or reactions? ; Butter : a false solid ; Liver mousse ; In praise of fats ; Mayonnaises ; Aioli generalized ; Orders of magnitude ; Hundred-year-old eggs ; Smoking salmon ; Methods and principles ; Pure beef ; Fortified Cheeses ; Chantilly chocolate ; Everything chocolate ; Playing with texture ; Christmas recipes ; The hidden taste of wine ; Teleolfaction -- Glossary. |
| Summary |
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating. |
| Subject |
Food -- Sensory evaluation.
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Flavor.
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Molecular gastronomy.
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Gastronomy.
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Flavor. (OCoLC)fst00927108
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Food -- Sensory evaluation.
(OCoLC)fst00930607
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Molecular gastronomy. (OCoLC)fst01748967
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Levensmiddelen.
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Scheikundige samenstelling.
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Geschmackssinn.
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Lebensmittel.
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Lebensmittel.
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Geschmack.
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Sensorische Prüfung.
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Kochen.
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| Added Title |
Casseroles et éprouvettes. English
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| ISBN |
023113312X (cloth ; alk. paper) |
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9780231133128 (cloth ; alk. paper) |
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9780231133135 (paper) |
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0231133138 (paper) |
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