Molecular Gastronomy: Exploring the Science of Flavor
(eBook)

Grouping Information

Hoopla Extract Information

stdClass Object
(
    [year] => 2006
    [artist] => Hervé This
    [fiction] => 
    [coverImageUrl] => https://cover.hoopladigital.com/opr_9780231508070_270.jpeg
    [titleId] => 13481624
    [isbn] => 9780231508070
    [abridged] => 
    [language] => ENGLISH
    [profanity] => 
    [title] => Molecular Gastronomy
    [demo] => 
    [segments] => Array
        (
        )

    [pages] => 393
    [children] => 
    [artists] => Array
        (
            [0] => stdClass Object
                (
                    [name] => Hervé This
                    [artistFormal] => This, Hervé
                    [relationship] => AUTHOR
                )

        )

    [genres] => Array
        (
            [0] => Applied Sciences
            [1] => Chemistry & Biotechnology
            [2] => Cooking
            [3] => Food Science
            [4] => Methods
            [5] => Science
            [6] => Technology & Engineering
        )

    [price] => 3.99
    [id] => 13481624
    [edited] => 
    [kind] => EBOOK
    [active] => 1
    [upc] => 
    [synopsis] => Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This-international celebrity and founder of molecular gastronomy-uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking 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. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.
    [url] => https://www.hoopladigital.com/title/13481624
    [pa] => 
    [series] => Arts and Traditions of the Table: Perspectives on Culinary History
    [subtitle] => Exploring the Science of Flavor
    [publisher] => Columbia University Press
    [purchaseModel] => INSTANT
)