molecular gastronomy exploring science de hervé (71 résultats)

Etat : good. Fast & Free Shipping â" Good condition with a solid cover and clean pages. Shows normal signs of use such as light wear or a few marks highlighting, but overall a well-maintained copy ready to enjoy. Supplemental items like CDs or access codes may not be included.

Etat : very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

This, Hervé. Molecular gastronomy: exploring the science of flavor. Translated by M. B. DeBevoise. New York: Columbia University Press, 2006, 3d printing, xi, 377pp., very good dust-jacket, very good orange brown hardcover, attractive copy. "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., 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. 9780231133128 ISBN 023113312X.

First printing (per publisher's number line upon copyright page). xii, 377, [2] pages. Hardcover: H 21cm x L 15.75cm. Dust jacket lightly rubbed, small scuff and light bumping at spine head. Reddish-brown boards. Interior pages are bright and clean. Binding remains crisp. A fine copy in a very good+ dust jacket. ISBN 023113312X.

Paperback. pp. 377. 8vo. Light shelfwear; very good+.

8°, cardboard issue. Etat : Gut. 392 sides, text and english, contents, glossary, further reading, index, "Herve This is changing the way France - and the world - cooks" "For anyone who relishes the debunking of culinary myths" Sprache: Englisch Gewicht in Gramm: 550.

Hard Cover. Etat : Fine. Etat de la jaquette : Fine. Fourth printing. Original orange hard cover with gilt lettering on the spine. No previous owner's names, not exlibrary. Overall a EXCELLENT book in a EXCELLENT brodart protected dust jacket. Size: 8vo - over 7¾" - 9¾" tall. Hardcover.

reprint softback with stiff wrappers As New octavo xi + 377pp., Author isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Hardcover. Etat : Fine. Etat de la jaquette : Fine. 1st Edition. Fine first edition hardcover, SIGNED and inscribed (not personalized) by Herve This on the title page. Orange boards, silver lettering. Jacket fine, small chip top corner. Translated by M.B. DeBevoise. (Harold McGee:) He takes a close look of many familiar ingredients and techniques and shows how a scientific approach can help cooks cook better and more inventively. 377 pages. M06559. Signed by Author(s).

hardback with dust jacket As New octavo xi + 377pp., b/w pls., index, Author isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.