Molecular Gastronomy - Exploring the Science of Flavor

Note moyenne 3,85
( 736 avis fournis par GoodReads )
 
9780231133128: Molecular Gastronomy - Exploring the Science of Flavor

Book by This Herv

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur :

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, 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.

Revue de presse :

"Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France -- and the world -- cooks." -- Gourmet "This has written an interesting and timely combination of our everyday experience with sophisticated science." -- Claudia Kousoulas, Appetite for Books "Mr. This's book will broaden the way you think about food." -- New York Sun "It is a wonderful book... it will appeal to anyone with an interest in the science of cooking." -- O Chef "This's book is for anyone who likes to eat or cook... Highly Recommended." -- Choice "This offers some though-provoking opportunities for play in the kitchen." -- Pagosa Springs Sun "This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths." -- Todd Coleman, Saveur "A fresh approach... That will entertain and enlighten anyone interested in the process of cooking and the enjoyment of food." -- Raymond J. Shively, Jr., The Bloomsbury Review "Anyone with an inordinate passion for cooking would love this book." -- Mia Stainsby, Vancouver Sun "A timely addition... Suitable for both scientists and the lay public." -- Thorvald Pedersen, EMBO Reports "This book is laden with science while rendering a clear approach to flavor." -- Academia "[A] captivating little book." --Economist

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Meilleurs résultats de recherche sur AbeBooks

1.

This, Herve
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Quantité : 1
Vendeur
Paperbackshop-US
(Wood Dale, IL, Etats-Unis)
Evaluation vendeur
[?]

Description du livre 2006. HRD. État : New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. N° de réf. du libraire KS-9780231133128

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 17,07
Autre devise

Ajouter au panier

Frais de port : EUR 3,66
Vers Etats-Unis
Destinations, frais et délais

2.

This, Herve
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Quantité : 2
Vendeur
PBShop
(Wood Dale, IL, Etats-Unis)
Evaluation vendeur
[?]

Description du livre 2006. HRD. État : New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. N° de réf. du libraire IB-9780231133128

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 17,46
Autre devise

Ajouter au panier

Frais de port : EUR 3,66
Vers Etats-Unis
Destinations, frais et délais

3.

This, Hervé
Edité par Columbia University Press (2006)
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Couverture rigide Quantité : 1
Vendeur
OceanwaveBooks
(Manhattan Beach, CA, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Columbia University Press, 2006. Hardcover. État : New. New Condition. Clean crisp tight copy, no marks or tears. Email Notification. Satisfaction Guaranteed. N° de réf. du libraire mcl1702199505

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 17,69
Autre devise

Ajouter au panier

Frais de port : EUR 3,66
Vers Etats-Unis
Destinations, frais et délais

4.

This, Hervé
Edité par Columbia University Press (2006)
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Couverture rigide Quantité : 2
Vendeur
Murray Media
(North Miami Beach, FL, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Columbia University Press, 2006. Hardcover. État : New. N° de réf. du libraire 023113312X

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 20,23
Autre devise

Ajouter au panier

Frais de port : EUR 2,74
Vers Etats-Unis
Destinations, frais et délais

5.

Herve This
Edité par Columbia University Press, United States (2006)
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Couverture rigide Quantité : 1
Vendeur
The Book Depository US
(London, Royaume-Uni)
Evaluation vendeur
[?]

Description du livre Columbia University Press, United States, 2006. Hardback. État : New. 206 x 157 mm. Language: English . Brand New Book. 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. N° de réf. du libraire AAS9780231133128

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 23,11
Autre devise

Ajouter au panier

Frais de port : Gratuit
De Royaume-Uni vers Etats-Unis
Destinations, frais et délais

6.

Herve This
Edité par Columbia University Press, United States (2006)
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Couverture rigide Quantité : 1
Vendeur
The Book Depository
(London, Royaume-Uni)
Evaluation vendeur
[?]

Description du livre Columbia University Press, United States, 2006. Hardback. État : New. 206 x 157 mm. Language: English . Brand New Book. 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. N° de réf. du libraire AAS9780231133128

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 23,22
Autre devise

Ajouter au panier

Frais de port : Gratuit
De Royaume-Uni vers Etats-Unis
Destinations, frais et délais

7.

This, Herv?
Edité par Columbia University Press (2006)
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Couverture rigide Quantité : 1
Evaluation vendeur
[?]

Description du livre Columbia University Press, 2006. État : New. 2006. Hardcover. Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Translator(s): DeBevoise, Malcolm. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 392 pages, illustrations. BIC Classification: WBA. Category: (P) Professional & Vocational. Dimension: 210 x 166 x 30. Weight in Grams: 598. Exploring the Science of Flavor. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 392 pages, illustrations. Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Cateogry: (P) Professional & Vocational. BIC Classification: WBA. Dimension: 210 x 166 x 30. Weight: 594. Translator(s): DeBevoise, Malcolm. . . . . . . N° de réf. du libraire V9780231133128

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 25,41
Autre devise

Ajouter au panier

Frais de port : Gratuit
De Irlande vers Etats-Unis
Destinations, frais et délais

8.

Herve This
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Couverture rigide Quantité : 1
Vendeur
Grand Eagle Retail
(Wilmington, DE, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Hardcover. État : New. 162mm x 25mm x 211mm. Hardcover. 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 .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 377 pages. 0.612. N° de réf. du libraire 9780231133128

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 26,43
Autre devise

Ajouter au panier

Frais de port : Gratuit
Vers Etats-Unis
Destinations, frais et délais

9.

This, Hervé
Edité par Columbia University Press
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Couverture rigide Quantité : 1
Vendeur
Kennys Bookstore
(Olney, MD, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Columbia University Press. État : New. 2006. Hardcover. Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Translator(s): DeBevoise, Malcolm. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 392 pages, illustrations. BIC Classification: WBA. Category: (P) Professional & Vocational. Dimension: 210 x 166 x 30. Weight in Grams: 598. Exploring the Science of Flavor. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 392 pages, illustrations. Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Cateogry: (P) Professional & Vocational. BIC Classification: WBA. Dimension: 210 x 166 x 30. Weight: 594. Translator(s): DeBevoise, Malcolm. . . . . . Books ship from the US and Ireland. N° de réf. du libraire V9780231133128

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 26,66
Autre devise

Ajouter au panier

Frais de port : Gratuit
Vers Etats-Unis
Destinations, frais et délais

10.

Herve This
Edité par Columbia University Press
ISBN 10 : 023113312X ISBN 13 : 9780231133128
Neuf(s) Couverture rigide Quantité : 1
Vendeur
BuySomeBooks
(Las Vegas, NV, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Columbia University Press. Hardcover. État : New. Hardcover. 392 pages. Dimensions: 8.1in. x 6.2in. x 1.3in.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, Thiss 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 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. N° de réf. du libraire 9780231133128

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 23,59
Autre devise

Ajouter au panier

Frais de port : EUR 3,62
Vers Etats-Unis
Destinations, frais et délais

autres exemplaires de ce livre sont disponibles

Afficher tous les résultats pour ce livre