Brings the instruments and experimental techniques of the laboratory into the kitchen
Uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas
Will entertain, instruct, and intrigue cooks, gourmets, and scientists alike
Filled with practical tips, provocative suggestions, and penetrating insights
Begins by reexamining and debunking a variety of time honored rules and dictums
Presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak
Discusses the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli
Examines the molecular properties of bread, ham, foie gras, and champagne
Shows how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne etc
The Author
Hervé This - Physical chemist of the Institut National de la Recherche Agronomique in Paris. Founder of the science called molecular gastronomy. Author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and several other books. Monthly contributor to Pour la Science, the French-language edition of Scientific American.
