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

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9780231133128: Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History)
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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

Rezension:

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

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This, Herve
Verlag: University Press Group Ltd Dez 2005 (2005)
ISBN 10: 023113312X ISBN 13: 9780231133128
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Buchbeschreibung University Press Group Ltd Dez 2005, 2005. Buch. Buchzustand: Neu. 212 x 162 x 34 mm. Neuware - 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. Englisch. Artikel-Nr. 9780231133128

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