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

3,85 valoración promedio
( 743 valoraciones por Goodreads )
 
9780231133135: Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History)

Book by This Herve

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

Críticas:

Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France -- and the world -- cooks. Gourmet Mr. This's book will broaden the way you think about food. New York Sun 2/8/2006 This has written an interesting and timely combination of our everyday experience with sophisticated science. -- Claudia Kousoulas Appetite for Books 2/1/2006 He is revered by the revered. -- JJ Goode epicurious.com 3/16/2006 A wonderful book... it will appeal to anyone with an interest in the science of cooking. O Chef 3/2006 For anyone who likes to eat or cook. Choice 6/1/2006 This offers some though-provoking opportunities for play in the kitchen. Pagosa Springs Sun 4/20/2006 This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths. -- Todd Coleman Saveur 12/1/2006 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 Nov./Dec. 2006 Anyone with an inordinate passion for cooking would love this book. -- Mia Stainsby Vancouver Sun 12/6/2006 A timely addition... Suitable for both scientists and the lay public. -- Thorvald Pedersen EMBO Reports Vol 8 No 1 2007 This book is laden with science while rendering a clear approach to flavor. Academia June 2007 [A] captivating little book. The Economist 01/04/08 He is fantastic. I didn't really cook before but this book may be changing my life. -- Keanu Reeves this is a great book on so many levels Yum.fi 7/18/2012

Críticas:

Taking kitchen science to a whole new (molecular) level, Herv This is changing the way France--and the world--cooks. Gourmet Mr. This's book will broaden the way you think about food. New York Sun This has written an interesting and timely combination of our everyday experience with sophisticated science. -- Claudia Kousoulas Appetite for Books He is revered by the revered. -- JJ Goode epicurious.com A wonderful book... it will appeal to anyone with an interest in the science of cooking. O Chef For anyone who likes to eat or cook. 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. The Economist He is fantastic. I didn't really cook before but this book may be changing my life. -- Keanu Reeves this is a great book on so many levels Yum.fi

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

Los mejores resultados en AbeBooks

1.

This, Herve
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Cantidad: 4
Librería
Paperbackshop-US
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción 2008. PAP. 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-9780231133135

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

Comprar nuevo
EUR 9,20
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,57
A Estados Unidos de America
Destinos, gastos y plazos de envío

2.

This, Herve
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Cantidad: 5
Librería
Pbshop
(Wood Dale, IL, Estados Unidos de America)
Valoración
[?]

Descripción 2008. PAP. 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-9780231133135

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

Comprar nuevo
EUR 9,28
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,57
A Estados Unidos de America
Destinos, gastos y plazos de envío

3.

This, Herve
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Paperback Cantidad: > 20
Librería
BargainBookStores
(Grand Rapids, MI, Estados Unidos de America)
Valoración
[?]

Descripción Paperback. Estado de conservación: New. Nº de ref. de la librería 819091

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

Comprar nuevo
EUR 9,46
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,57
A Estados Unidos de America
Destinos, gastos y plazos de envío

4.

Herve This
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Paperback Cantidad: 1
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2011. Paperback. Estado de conservación: New. 201 x 150 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. Nº de ref. de la librería AAS9780231133135

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

Comprar nuevo
EUR 13,75
Convertir moneda

Añadir al carrito

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

5.

Herve This
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Paperback Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2011. Paperback. Estado de conservación: New. 201 x 150 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. Nº de ref. de la librería AAS9780231133135

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

Comprar nuevo
EUR 13,94
Convertir moneda

Añadir al carrito

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

6.

This, Hervé
Editorial: Columbia University Press (2008)
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Paperback Cantidad: 10
Librería
Murray Media
(North Miami Beach, FL, Estados Unidos de America)
Valoración
[?]

Descripción Columbia University Press, 2008. Paperback. Estado de conservación: New. Nº de ref. de la librería 0231133138

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

Comprar nuevo
EUR 11,28
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 2,67
A Estados Unidos de America
Destinos, gastos y plazos de envío

7.

Herve This
Editorial: Columbia University Press, United States (2011)
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Paperback Cantidad: 10
Librería
Book Depository hard to find
(London, Reino Unido)
Valoración
[?]

Descripción Columbia University Press, United States, 2011. Paperback. Estado de conservación: New. 201 x 150 mm. 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 BTE9780231133135

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

Comprar nuevo
EUR 14,51
Convertir moneda

Añadir al carrito

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

8.

H This
Editorial: Columbia University Press 2008-08-28 (2008)
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Paperback Cantidad: 4
Librería
Chiron Media
(Wallingford, Reino Unido)
Valoración
[?]

Descripción Columbia University Press 2008-08-28, 2008. Paperback. Estado de conservación: New. Nº de ref. de la librería NU-BER-00041459

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

Comprar nuevo
EUR 11,42
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,42
De Reino Unido a Estados Unidos de America
Destinos, gastos y plazos de envío

9.

H This
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Paperback Cantidad: 1
Librería
AMAZINGBOOKDEALS
(IRVING, TX, Estados Unidos de America)
Valoración
[?]

Descripción Paperback. Estado de conservación: BRAND NEW. BRAND NEW. Fast Shipping. Prompt Customer Service. Satisfaction guaranteed. Nº de ref. de la librería 0231133138BNA

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

Comprar nuevo
EUR 12,48
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,57
A Estados Unidos de America
Destinos, gastos y plazos de envío

10.

Herve This
ISBN 10: 0231133138 ISBN 13: 9780231133135
Nuevos Paperback Cantidad: 1
Librería
Grand Eagle Retail
(Wilmington, DE, Estados Unidos de America)
Valoración
[?]

Descripción Paperback. Estado de conservación: New. 155mm x 20mm x 204mm. Paperback. 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. 0.594. Nº de ref. de la librería 9780231133135

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

Comprar nuevo
EUR 16,48
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
A Estados Unidos de America
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda