WorldCat Linked Data Explorer

Turtle N-Triple JSON-LD RDF/XML HTML Contact Us Home

http://worldcat.org/entity/work/id/905864212

Molecular gastronomy exploring the science of flavor

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.

Open All Close All

type

about

http://schema.org/about

alternateName

http://schema.org/alternateName

  • "Yong ke xue shi yan jie kai mei shi ao mi de quan wei jing dian"
  • "用科學實驗揭開美食奧秘的權威經典"
  • "用科學實驗揭開美食奧祕的權威經典"

author

contributor

creator

description

http://schema.org/description

  • "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."@en
  • "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."
  • "L'auteur présente la gastronomie comme une affaire de science qui fait appel aux domaines de la chimie et de la physique. Il nous livre de quoi apprendre, comprendre et inventer de nouvelles recettes."
  • ""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."

genre

http://schema.org/genre

  • "Electronic books"@en

name

http://schema.org/name

  • "Casseroles et éprouvettes"
  • "Fen zi chu yi : yong ke xue shi yan jie kai mei shi ao mi de quan wei jing dian"
  • "Cacerolas y tubos de ensayo"@es
  • "Cacerolas y tubos de ensayo"
  • "分子廚藝 : 用科學實驗揭開美食奧秘的權威經典"
  • "Molecular gastronomy exploring the science of flavor"@en
  • "分子廚藝 : 用科學實驗揭開美食奧祕的權威經典"
  • "Molecular gastronomy : exploring the science of flavor"@en
  • "Molecular gastronomy : exploring the science of flavor"

workExample