$15.00 CAD
pp. xii 301.”Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve 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 souffle 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” paperback edition
In stock
| ISBN | 0231133138 | |
|---|---|---|
| ISBN13 | 9780231133135 | |
| Number of pages | 301 | |
| Original Title | Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) | |
| Published Date | 2011 | |
| Book Condition | Very Good | |
| Jacket Condition | No Dustjacket | |
| Binding | Paperback | |
| Size | 8vo | |
| Place of Publication | New York | |
| Edition | Eighth | |
| Category: | Cookery | |
| Author: | Herve This | |
| Publisher: | Columbia Univ Pr |
pp. xii 301.”Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve 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 souffle 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” paperback edition
| Weight | 1 kg |
|---|
