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

 
 
 
 
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
ISBN 13: 9780231133135
ISBN 10: 231133138
Edition: unknown
Publisher: Columbia University Press
Publication Date: 2008-08-18
Format: Paperback
Pages: 377
List Price: $16.95
 
 

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.

The New York Times - Alison McCulloch

Molecular Gastronomy is a frustrating yet curiously fascinating book filled with food arcana that perhaps only the French can fully appreciate.