Book: Molecular Gastronomy: Exploring The Science Of Flavor This brings the instruments and experimental techniques of the laboratory into the kitchen. Making use of recent research in the biology, chemistry, and physics of food, the author challenges traditional ideas about cooking and eating.
An International Sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes. Herve This discusses the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, This's entertaining revelations are for cooks, gourmets, and scientists alike.
Details of Book: Molecular Gastronomy: Exploring The Science Of Flavor Book: Molecular Gastronomy: Exploring The Science Of Flavor
Author: Herve This, M. B. Debevoise
ISBN: 0231133138
ISBN-13: 9780231133135
, 978-0231133135
Binding: Paperback
Publishing Date: 2008/07/31
Publisher: Columbia University Press
Number of Pages: 377
Language: English