Molecular Gastronomy Infodoc

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Titre :	Molecular Gastronomy : Exploring the Science of Flavor Ajouter au panier
Auteur(s) :	Hervé This, Auteur (et co-auteur) M.B. DeBevoise, Traducteur
Type de document :	Livre
Sujets :	Gastronomie moléculaire ; Cuisine ; Aliments -- Saveur ; Aliments -- Composition
Résumé :	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 reexam[...] 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. (4e de couverture)
Editeur(s) :	New York : Columbia university press
Date de publication :	2006
Format :	1 vol. (377 p.) / ill. en noir et blanc, gloss., bibliogr.,index / 21x16 cm
Langue(s) :	Anglais
Identifiant :	978-0-231-13312-8
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=234159