molecular gastronomy

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Molecular Gastronomy

Author : Hervé This
ISBN : 9780231508070
Genre : Cooking
File Size : 24. 97 MB
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Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This 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, This's first work to appear in English, 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. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. 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 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.

Molecular Gastronomy Scientific Cuisine Demystified

Author : Jose Sanchez
ISBN : 9781118806593
Genre : Cooking
File Size : 38. 94 MB
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Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

Molecular Gastronomy At Home

Author : Jozef Youssef
ISBN : 1770852018
Genre : Cooking
File Size : 38. 28 MB
Format : PDF
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This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy.

Building A Meal

Author : Hervé This
ISBN : 0231144660
Genre : Cooking
File Size : 89. 51 MB
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Considering six bistro favorites, Hervâe This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

A History Of Pacific Northwest Cuisine

Author : Marc Hinton
ISBN : 9781625846587
Genre : History
File Size : 65. 3 MB
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With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

Molecular Cooking At Home

Author : Jozef Youssef
ISBN : 0857622390
Genre : Cooking
File Size : 30. 12 MB
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This book teaches the experienced home cook how to practice dozens of the most common techniques used in molecular cooking. From synthesizing flavours together, to using dry ice to create a visual impact at presentation, there are countless ways to enhanc

Molecular Gastronomy

Author : Source Wikipedia
ISBN : 1230815023
Genre :
File Size : 23. 34 MB
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 31. Chapters: Alex (restaurant), Alinea (restaurant), Arzak, Baume Restaurant, Biko (restaurant), BLT cocktail, David Kinch, Dippin' Dots, ElBulli, El Celler de Can Roca, Ferran Adria, Foam (culinary), Grant Achatz, Heiko Antoniewicz, Herve This, Heston Blumenthal, Homaro Cantu, Juan Mari Arzak, Luke Hayes-Alexander, Marcel's Quantum Kitchen, Marcel Vigneron, Martin Berasategui, Moto (restaurant), Next (restaurant), Nicholas Kurti, Noma (restaurant), Peter Barham, Pierre Gagnaire, Royal Mail Restaurant, Shirley Corriher, Spherification, The Fat Duck, Wd 50, Wylie Dufresne. Excerpt: Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term "molecular gastronomy" was coined in 1992 by late Oxford physicist Nicholas Kurti and the French INRA chemist Herve This. Some chefs associated with the term choose to reject its use, preferring other terms such as culinary physics and experimental cuisine. Internationally renowned French chemist and cook Herve This, known as "The Father of Molecular Gastronomy" Heston Blumenthal dislikes the term Molecular gastronomy, believing it makes the practice sound "complicated" and "elitist."There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics and the like. Until the advent of molecular gastronomy, there was...

Low Temperature Cooking Of Beef

Author : Louise Mørch Mortensen
ISBN : 8776115887
Genre :
File Size : 35. 94 MB
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Modernist Cooking Made Easy Getting Started

Author : Jason Logsdon
ISBN : 1481063316
Genre : Cooking
File Size : 31. 2 MB
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Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

Kitchen Mysteries

Author : Hervé This
ISBN : 9780231141710
Genre : Cooking
File Size : 39. 59 MB
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Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.

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