Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

3,85 valoración promedio
( 752 valoraciones por Goodreads )
 
9780231133128: Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

Book Description:

An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Hervé This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Hervé's entertaining revelations are for cooks, gourmets, and scientists alike.

About the Author:

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Los mejores resultados en AbeBooks

1.

Herve This
Editorial: Columbia University Press, United States (2006)
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2006. Hardback. Estado de conservación: New. 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. Nº de ref. de la librería AAS9780231133128

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 21,36
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a España
Destinos, gastos y plazos de envío

2.

Herve This
Editorial: Columbia University Press, United States (2006)
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2006. Hardback. Estado de conservación: New. 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. Nº de ref. de la librería AAS9780231133128

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 21,45
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a España
Destinos, gastos y plazos de envío

3.

Herve This
Editorial: Columbia University Press, United States (2006)
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Tapa dura Cantidad: 10
Librería
Book Depository hard to find
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2006. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. 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. Nº de ref. de la librería BTE9780231133128

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 22,48
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a España
Destinos, gastos y plazos de envío

4.

This, Herve
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Cantidad: > 20
Librería
Pbshop
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción 2006. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780231133128

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 15,55
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 8,13
De Estados Unidos de America a España
Destinos, gastos y plazos de envío

5.

This, Herve
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Cantidad: 1
Librería
Paperbackshop-US
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción 2006. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería KS-9780231133128

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 15,55
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 8,13
De Estados Unidos de America a España
Destinos, gastos y plazos de envío

6.

This, Herv?
Editorial: Columbia University Press (2006)
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Tapa dura Cantidad: 1
Librería
Valoración
[?]

Descripción Columbia University Press, 2006. Estado de conservación: 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. . . . . . . Nº de ref. de la librería V9780231133128

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 24,48
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Irlanda a España
Destinos, gastos y plazos de envío

7.

Herve This
Editorial: Columbia University Press 2006-02-03, New York |Chichester (2006)
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Tapa dura Cantidad: 5
Librería
Blackwell's
(Oxford, OX, Reino Unido)
Valoración
[?]

Descripción Columbia University Press 2006-02-03, New York |Chichester, 2006. hardback. Estado de conservación: New. Nº de ref. de la librería 9780231133128

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 23,04
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,24
De Reino Unido a España
Destinos, gastos y plazos de envío

8.

This, Hervé
Editorial: Columbia University Press
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Tapa dura Cantidad: 1
Librería
Kennys Bookstore
(Olney, MD, Estados Unidos de America)
Valoración
[?]

Descripción Columbia University Press. Estado de conservación: 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. Nº de ref. de la librería V9780231133128

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 25,82
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Estados Unidos de America a España
Destinos, gastos y plazos de envío

9.

Herve This
Editorial: Columbia University Press (2006)
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Cantidad: > 20
Librería
Books2Anywhere
(Fairford, GLOS, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, 2006. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780231133128

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 17,03
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 8,95
De Reino Unido a España
Destinos, gastos y plazos de envío

10.

This, Herve
ISBN 10: 023113312X ISBN 13: 9780231133128
Nuevos Tapa dura Cantidad: 18
Librería
BargainBookStores
(Grand Rapids, MI, Estados Unidos de America)
Valoración
[?]

Descripción Hardcover. Estado de conservación: New. Nº de ref. de la librería 819090

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 15,98
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 10,69
De Estados Unidos de America a España
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda