Molecular Gastronomy by Herve This...
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Molecular Gastronomy by Herve This (2005, Hardcover) 
Molecular Gastronomy by Herve This (2005, Hardcover)

 
Molecular Gastronomy by Herve This (2005, Hardcover)

Author: Herve This
Publisher: Columbia Univ Pr
Publication Date: 2005-12-14
Series: Arts and Traditions of the Table
Language: English
Format: Hardcover
ISBN-10: 023113312X
ISBN-13: 9780231133128
Product ID: EPID47844274
Description: A new, growing field of cookery is the very scientific arena of Molecular Gastronomy, and Dr. Herve This presents radical new ideas in this exciting work. Taking apart the science of food using chemistry, biology, and physics, he debunks...
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Synopsis
A new, growing field of cookery is the very scientific arena of Molecular Gastronomy, and Dr. Herve This presents radical new ideas in this exciting work. Taking apart the science of food using chemistry, biology, and physics, he debunks several culinary maxims and presents unusually reworked versions. With obsessive experimentation and exploration, This discusses the scientific reasoning behind soufflé failures, when it's best to remove pasta from boiling water, and exactly how long champagne should be cooled. Unlike any other scientific culinary book available, This's work could change how the cook thinks about food.

Details
Publication Date:2005-12-14
Series:Arts and Traditions of the Table

Size
Length:377 pages
Height:8.0 in
Width:6.3 in
Thickness:0.8 in
Weight:21.8 oz

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