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Molecular Gastronomy – Exploring the Science of Flavor (Anglais) Relié – 3 février 2006

3,9 étoiles sur 5
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3,9 étoiles sur 5 71 commentaires provenant des USA

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--Ce texte fait référence à l'édition Broché.
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Description du produit

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 --Ce texte fait référence à l'édition Broché .

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. --Ce texte fait référence à l'édition Broché .

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Commentaires en ligne

Il n'y a pas encore de commentaires clients sur Amazon.fr
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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 3.9 étoiles sur 5 71 commentaires
5 internautes sur 5 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 good on science of food, not useful for everyday cook 14 décembre 2013
Par T Brown - Publié sur Amazon.com
Format: Broché Achat vérifié
Having used many books about the science of cooking, this one helped, but most people will want to look elsewhere. I would recommend Potter's Cooking for Geeks or anything from America's Test Kitchen. Don't look here for many molecular gastronomy tips that will use chemicals or liquid nitrogen in the kitchen, this deals more with the science behind food and how humans interact with it. You will find a lack of recipes here as well.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Much more interesting and readible than the title might suggest 25 août 2015
Par P. Mulloy - Publié sur Amazon.com
Format: Broché Achat vérifié
For the casual or unprofessional reader a title like Molucular Gastronomy has the allure of eating a bowl of stewed prunes. It sounds like a drudge, but physical chemist author Hervé This on the staff of the Institut National de la Recherche Agronomique in Paris, applies science to questions of food, cooking and eating and keeps it fascinating. He applies science to questions of why does a tannic wine taste awful when paired with a salad tossed with an acidic dressing, does beef marinade better in a white or red wine, and the best ways to soften lentils. He breaks his book up into four parts. Part one covers kitchen issues and he dissects many old saws of cooking either explaining why the actually work or showing why they don’t. Part two looks at flavor and how it works. In part three he applies science to issues such as bread baking, lumps in food, foams, Spanish Hams and foie gras. Part 4 addresses how the scince of gastronomy will impact the cuisine of tomorrow. He breaks the book up into digestible little bits – the 361 page book contains 101 subparts and subtracting out the introductions, the subparts run a page or two. Here and there they get a little technical but the majority are accessible to nontechnical reader while still of interest to the technical. Anyone interested in food, cooking or eating should find this book a fun read.
5.0 étoiles sur 5 COOK LIKE A FRENCH CHEF, STUDY THE SCIENCE OF FLAVOR 10 juin 2017
Par just me - Publié sur Amazon.com
Format: Broché Achat vérifié
THIS IS A HEAVY STUFF TO READ, TAKE YOUR TIME TO EXPLORE THE SCIENCE OF FLAVOR AND IT IS THE WAY FRENCH AND THE REST OF THE WORLD COOKS GOURMET
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 An Interesting Read 3 juin 2014
Par Lynn - Publié sur Amazon.com
Format: Broché Achat vérifié
I love thinking about the science of food. I love cooking.

This book was interesting, though not necessarily engaging. I would recommend this to anyone who really likes Molecular Gastronomy and wants to have some fun trying things out in the kitchen.

For those just getting into it, or those who are more 'dabbling' try Harold McGee's "On Food and Cooking."
2.0 étoiles sur 5 Wasnt impressed with the book 8 février 2017
Par Jenn S. - Publié sur Amazon.com
Format: Broché Achat vérifié
There's a lot of great info in it. But that's it. Nothing you don't get by buying a recipe book. I am not happy with this book. I think you're better off to buy a more expensive, higher rated recipe book than this. Unless all you want is info.
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