Verwandte Artikel zu Molecular Gastronomy: Exploring the Science of Flavor...

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

 
9780231133128: Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Alle Exemplare der Ausgabe mit dieser ISBN anzeigen:
 
 
Book by This Herv

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

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 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
Reseña del editor:
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.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

  • VerlagColumbia University Press
  • Erscheinungsdatum2006
  • ISBN 10 023113312X
  • ISBN 13 9780231133128
  • EinbandTapa dura
  • Anzahl der Seiten392
  • Bewertung
Gebraucht kaufen
Zustand: Befriedigend
Ship within 24hrs. Satisfaction... Mehr zu diesem Angebot erfahren

Versand: Gratis
Innerhalb der USA

Versandziele, Kosten & Dauer

In den Warenkorb

Weitere beliebte Ausgaben desselben Titels

9780231133135: Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Vorgestellte Ausgabe

ISBN 10:  ISBN 13:  9780231133135
Verlag: Columbia University Press, 2008
Softcover

Beste Suchergebnisse beim ZVAB

Beispielbild für diese ISBN

This, Hervé
ISBN 10: 023113312X ISBN 13: 9780231133128
Gebraucht Hardcover Anzahl: 1
Anbieter:
BooksRun
(Philadelphia, PA, USA)
Bewertung

Buchbeschreibung Hardcover. Zustand: Good. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported. Artikel-Nr. 023113312X-11-1

Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren

Gebraucht kaufen
EUR 9,67
Währung umrechnen

In den Warenkorb

Versand: Gratis
Innerhalb der USA
Versandziele, Kosten & Dauer
Beispielbild für diese ISBN

This, Herve
ISBN 10: 023113312X ISBN 13: 9780231133128
Gebraucht Hardcover Anzahl: 7
Anbieter:
WorldofBooks
(Goring-By-Sea, WS, Vereinigtes Königreich)
Bewertung

Buchbeschreibung Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Artikel-Nr. GOR003079877

Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren

Gebraucht kaufen
EUR 8,41
Währung umrechnen

In den Warenkorb

Versand: EUR 5,60
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer
Foto des Verkäufers

This, Herve
ISBN 10: 023113312X ISBN 13: 9780231133128
Gebraucht Hardcover Anzahl: 1
Anbieter:
WeBuyBooks
(Rossendale, LANCS, Vereinigtes Königreich)
Bewertung

Buchbeschreibung Zustand: VeryGood. Most items will be dispatched the same or the next working day. Artikel-Nr. wbs6874994782

Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren

Gebraucht kaufen
EUR 8,41
Währung umrechnen

In den Warenkorb

Versand: EUR 9,33
Von Vereinigtes Königreich nach USA
Versandziele, Kosten & Dauer
Beispielbild für diese ISBN

This, Hervé
ISBN 10: 023113312X ISBN 13: 9780231133128
Gebraucht Hardcover Anzahl: 1
Anbieter:
Chapter 1
(Johannesburg, GAU, Südafrika)
Bewertung

Buchbeschreibung Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. Reprint . Reprint 2006. Heavy Book may require extra postage unless posted within South Africa. The dust jacket is a little shelf rubbed and edge worn. Tightly bound and presented beautifully in cellophane. The text within the book is clear and bright. The binding is excellent. GK. Our orders are shipped using tracked courier delivery services. Artikel-Nr. 6pbzt

Weitere Informationen zu diesem Verkäufer | Verkäufer kontaktieren

Gebraucht kaufen
EUR 5,71
Währung umrechnen

In den Warenkorb

Versand: EUR 17,50
Von Südafrika nach USA
Versandziele, Kosten & Dauer