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Cooking by Herve This
Category: Food and Drink | Series: California Studies in Food & Culture
From its intriguing opening question - "How can we reasonably judge a meal?" - to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientifi ...Show more
Kitchen Mysteries by Herve This
Category: Food Cooking Wine | Series: Arts & Traditions of the Table: Perspectives on Culinary History
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has ...Show more
Molecular Gastronomy: Exploring the Science of Flavor by Herve This
Category: Food and Drink | Series: Arts & Traditions of the Table: Perspectives on Culinary History
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 pio ...Show more
Note-By-Note Cooking: The Future of Food by Herve This
Category: Food and Drink | Series: Arts & Traditions of the Table: Perspectives on Culinary History
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citr ...Show more
The Science of the Oven by Herve This
Category: Psychology | Series: Arts & Traditions of the Table: Perspectives on Culinary History
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?Th ...Show more
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