Hervé This (pronounced “Teess”) is an internationally renowned chemist, to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Test-tube chef Hervé This, who pioneered molecular gastronomy, believes chemical compounds are the ingredients of the future, writes Bianca. Molecular Gastronomy has ratings and 61 reviews. Petra Eggs said: I’m really enjoying this. Some of it is going over my head but I’m starting to get.
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Wish it had been me, but I’m glad someone did.
The resulting mush looks nothing like fruit, but tastes exactly like cherries. To see what your friends thought of this book, please sign up. How does cooking make food taste better? The purpose of this book is, using the scientific method, to debunk claims by cookbooks and cooking methods from the Middle Ages that are still in use today.
Hervé This – Wikipedia
We check out 6 recently-opened fast-casual eateries by chefs and restaurant industry veterans that are bang for your buck. It is not a cookbook, however. Although his main focus is on physical chemistry, he also attributes great importance to the emotional aspect of cooking, as the title of one of his books shows: I wish it had actually included recipes and not just theory.
This isn’t a book for those looking to improve their cooking skills; while it explains what is happening in the kitchen there is little direct reference to cooking technique. He showed his audience a picture of wooden shelves stocked with rows of identical white containers and a scale. Feb 19, Irene rated it really liked it. This book will address many basic questions around cooking wisdom that many cooks have heard about such as “Should I salt beans before or after moldcular are cooked? moledular
From chefs, restaurateurs to hawkers, he is intrigued by the blend of ingenuity and hard work behind their dishes. The author is very confident in his experiments, although, the experiments are basic and simple, but are reasonable in winning the argument. Calling the mixture “steak” had been a bit of theatre to make the abstract concept of note-by-note more familiar.
I must admit that several sections either went over my moleculra or applied to foods that I’m not interested in, but the structure of the book two-page monographs loosely organized made it easy to just skip to the next subject. He also collaborates with the magazine Pour la Sciencethe aim of which is to present scientific concepts to the general public. Oct 30, Simon rated molexular really liked it Shelves: In the years that have passed since this book was released in French, more developments and advances have taken place.
This starts off well with a series of chapters debunking a number of cooking myths with scientific explanations and experimentation, but later chapters read increasingly like a particularly dry chemistry text book. Boring, barely readable bad translation? The editing was bad enough as to make no sense at times for example, the statement was made that horses only eat salt if they are deficient in the mineral and this was proven in the laboratory using salt-deprived rats – wha???
“Molecular Gastronomy” by Roisin Burke, Herve This et al.
This, who is 60, has diaphanous white hair and the long, soft shape of an eclair. Since the concept of note-by-note cooking was introduced ina handful of restaurants, mainly in Europe, have been experimenting with the cooking technique. Or, he added, homeowners could just save their grass clippings when they mow their lawns. Some reviewers have complained that it’s too “technical. Mar 19, Jay rated it it was ok.
Aug 05, George rated it really liked it. It is a great compromise that does not water the book down or make it out-of-reach. Then, he states the questions he is moleculr to answer following it with an experiment that reveals the scientific reasoning of how things are cooked. This is a dense, dry book with indifferent translation, and suffers from a sense of attention deficit disorder: Understanding the nature gasronomy changes to foodstuffs brought on by cooking and preparation has the potential to improve your ability in the kitchen.
A flourless chocolate cake baked in the microwave?
I didn’t understand half of what was going on in this book, and that’s part of why I loved it. I have enough science background, including coursework in food engineering, to understand what the author was doing. From Wikipedia, the free encyclopedia.
This begins by reexamining and gaxtronomy 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.