Molecular Gastronomy Book Summary

In 'Molecular Gastronomy,' renowned chemist Hervé This invites readers on a culinary adventure that merges science and art. He unveils the fascinating ways that molecular techniques can transform the way we experience food, challenging traditional cooking methods. With experimental recipes and thought-provoking insights, This reveals the hidden relationships between flavor, texture, and presentation. Each page uncovers the secrets behind the dishes we know and love, making even the simplest meal a delectable experiment. Prepare to have your understanding of cooking forever changed as you explore the delicious possibilities of this innovative culinary science.

By Hervé This

Published: NaN

"Cooking is not just a process; it is a science and an art intertwined, where each ingredient tells a story and transforms through the alchemy of heat and creativity."

Molecular GastronomyBook binding

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Book Review of Molecular Gastronomy

Food technology.

Book Overview of Molecular Gastronomy

About the Book Author

H

Hervé This

Hervé This is a French physical chemist and a pioneer in the field of molecular gastronomy, known for bridging the gap between science and culinary arts. He has authored numerous influential books, including 'Emotions et cuisine' and 'Gastronomie moléculaire,' where he explores the chemical processes in cooking and the science behind flavors and textures. His writing style is characterized by its accessibility and enthusiasm for the intersection of science and gastronomy, aiming to make complex chemical concepts understandable to both culinary professionals and enthusiasts.

Book Details

Key information about the book.

Authors
Hervé This
Published
N/A
Publisher
Arts and Traditions of the Table: Perspectives on Culinary History
ISBN
0231133138
Language
English
Pages
377
Genres
Food ScienceArts and Culture

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Cooking is not just a process; it is a science and an art intertwined, where each ingredient tells a story and transforms through the alchemy of heat and creativity.

Molecular Gastronomy

By Hervé This

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