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

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. 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. 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. Part I. Secrets Of The Kitchen. Making Stock ; Clarifying Stock ; Hard-boiled Eggs ; Quiches, Quenelles And Puff Pastries ; Échaudés And Gnocchi ; The Well-leavened Soufflé ; Quenelles And Their Cousins ; Fondue ; Roasting Beef ; Seasoning Steak ; Wine And Marinades ; Color And Freshness ; Softening Lentils ; Souffléd Potatoes ; Preserves And Preserving Pans ; Saving A Crème Anglaise ; Grains Of Salt ; Of Champagne And Teaspoons ; Coffee, Tea, And Milk -- Part Ii. The Physiology Of Flavor. Food As Medicine ; Taste And Digestion ; Taste In The Brain ; Papillary Cells ; How Salt Affects Taste ; Detecting Tastes ; Bitter Tastes ; Hot Up Front ; The Taste Of Cold ; Mastication ; Tenderness And Juiciness ; Measuring Aromas ; At Table In The Nursery ; Food Allergies ; Public Health Alerts --^ Part Iii. Investigations And Models. The Secret Of Bread ; Yeast And Bread ; Curious Yellow ; Gustatory Paradoxes ; The Taste Of Food ; Lumps And Strings ; Foams ; Hard Sausage ; Spanish Hams ; Foie Gras ; Antioxidant Agents ; Trout ; Cooking Times ; The Flavor Of Roasted Meats ; Tenderizing Meats ; Al Dente ; Forgotten Vegetables ; Preserving Mushrooms ; Truffles ; More Flavor ; French Fries ; Mashed Potatoes ; Algal Fibers ; Cheeses ; From Grass To Cheese ; The Tastes Of Cheeses ; Yogurt ; Milk Solids ; Sabayons ; Fruits In Syrup ; Fibers And Jams ; The Whitening Of Chocolate ; Caramel ; Bread And Crackers ; The Terroirs Of Alsace ; Length In The Mouth ; Tannins ; Yellow Wine ; Wine Without Dregs ; Sulfur And Wine ; Wine Glasses ; Wine And Temperature ; Champagne And Its Foam ; Champagne In A Flute ; Demi Versus Magnum ; The Terroirs Of Whiskey ; Cartagènes ; Tea --^ Part Iv. A Cuisine For Tomorrow. Cooking In A Vacuum ; Aromas Or Reactions? ; Butter : A False Solid ; Liver Mousse ; In Praise Of Fats ; Mayonnaises ; Aioli Generalized ; Orders Of Magnitude ; Hundred-year-old Eggs ; Smoking Salmon ; Methods And Principles ; Pure Beef ; Fortified Cheeses ; Chantilly Chocolate ; Everything Chocolate ; Playing With Texture ; Christmas Recipes ; The Hidden Taste Of Wine ; Teleolfaction -- Glossary. Hervé This ; Translated By M.b. Debevoise. Includes Bibliographical References (p. 351-360) And Index. Content: Series Editor's Preface Introduction to theEnglish-Language Edition Part One: Secrets of the Kitchen 1. Making Stock 2. Clarifying Stock 3. Hard-Boiled Eggs 4. Quiches, Quenelles, and Puff Pastries 5. Échaudés and Gnocchi 6. The Well-Leavened Soufflé 7. Quenelles and Their Cousins 8. Fondue 9. Roasting Beef 10. Seasoning Steak 11. Wine and Marinades 12. Color and Freshness 13. Softening Lentils 14. Souffléed Potatoes 15. Preserves and Preserving Pans 16. Saving a Crème Anglaise 17. Grains of Salt 18. Of Champagne and Teaspoons 19. Coffee, Tea, and Milk. Part Two: The Physiology of Flavor20. Food as Medicine 21. Taste and Digestion 22. Taste in the Brain 23. Papillary Cells 24. How Salt Affects Taste 25. Detecting Tastes 26. Bitter Tastes 27. Hot Up Front 28. The Taste of Cold 29. Mastication 30. Tenderness and Juiciness 31. Measuring Aromas 32. At Table in the Nursery 33. Food Allergies 34. Public Health Alerts Part Three: Investigations & Models 35. The Secret of Bread 36. Yeast and Bread 37. Curious Yellow 38. Gustatory Paradoxes 39. The Taste of Food 40. Lumps and Strings 41. Foams 42. Hard Sausage 43. Spanish Hams. 44. Foie Gras45. Antioxidant Agents 46. Trout 47. Cooking Times 48. The Flavor of Roasted Meats 49. Tenderizing Meats 50. Al Dente 51. Forgotten Vegetables 52. Preserving Mushrooms 53. Truffles 54. More Flavor 55. French Fries 56. Mashed Potatoes 57. Algal Fibers 58. Cheeses 59. From Grass to Cheese 60. The Tastes of Cheese 61. Yogurt 62. Milk Solids 63. Sabayons 64. Fruits in Syrup 65. Fibers and Jams 66. The Whitening of Chocolate 67. Caramel 68. Bread and Crackers 69. The Terroirs of Alsace 70. Length in the Mouth 71. Tannins 72. Yellow Wine. 73. Wine Without Dregs74. Sulfur and Wine 75. Wine Glasses 76. Wine and Temperature 77. Champagne and Its Foam 78. Champagne in a Flute 79. Demi Versus Magnum 80. The Terroirs of Whiskey 81. Cartagenes 82. Tea Part Four: A Cuisine for Tomorrow 83. Cooking in a Vacuum 84. Aromas or Reactions? 85. Butter: A False Solid 86. Liver Mousse 87. In Praise of Fats 88. Mayonnaises 89. Aioli Generalized 90. Orders of Magnitude 91. Hundred-Year-Old Eggs 92. Smoking Salmon 93. Methods and Principles 94. Pure Beef 95. Fortified Cheeses 96. Chantilly Chocolate. 97. Everything Chocolate98. Playing with Texture 99. Christmas Recipes 100. The Hidden Taste of Wine 101. Teleolfaction Glossary Further Reading Index.

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, 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 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.

Columbia University Press

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—-and the world—cooks.”— Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—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 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. 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 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. “A captivating little book.”— Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”— Saveur “Will broaden the way you think about food.”— The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”— O Chef 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. Read more... Abstract: 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. Read more... **Publishers notes:** "An international sensation, Molecular Gastronomy debunks a variety of time-honoured rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes." 'Molecular Gastronomy' is full of practical tips, penetrating insights and provocative suggestions. The author describes a movement that unites science and culinary tradition and challenges traditional ideas about cooking and eating