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Molecular Gastronomy: Exploring the Science of Flavor Paperback – Illustrated, Aug. 18 2008

by Hervé This (Author)
4.3 4.3 out of 5 stars 405 ratings
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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, Hervé 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.

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Previous page
  1. Part of series
    Arts and Traditions of the Table: Perspectives on Culinary History
  2. Print length
    392 pages
  3. Language
    English
  4. Publisher
    Columbia University Press
  5. Publication date
    Aug. 18 2008
  6. Dimensions
    15.49 x 2.03 x 20.37 cm
  7. ISBN-10
    0231133138
  8. ISBN-13
    978-0231133135
  9. See all details
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Product description

Review

this is a great book on so many levels-- "Yum.fi"

[A] captivating little book.-- "The Economist"

A fresh approach... that will entertain and enlighten anyone interested in the process of cooking and the enjoyment of food.--Raymond J. Shively, Jr. "The Bloomsbury Review"

A timely addition... Suitable for both scientists and the lay public.--Thorvald Pedersen "EMBO Reports"

A wonderful book.... it will appeal to anyone with an interest in the science of cooking.-- "O Chef"

Anyone with an inordinate passion for cooking would love this book.--Mia Stainsby "Vancouver Sun"

For anyone who likes to eat or cook.-- "Choice"

He is revered by the revered.--JJ Goode "epicurious.com"

Mr. This's book will broaden the way you think about food.-- "New York Sun"

Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France--and the world--cooks.-- "Gourmet"

This book is laden with science while rendering a clear approach to flavor.-- "Academia"

This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.--Todd Coleman "Saveur"

This has written an interesting and timely combination of our everyday experience with sophisticated science.--Claudia Kousoulas "Appetite for Books"

This offers some though-provoking opportunities for play in the kitchen.-- "Pagosa Springs Sun"

He is fantastic. I didn't really cook before but this book may be changing my life.--Keanu Reeves

About the Author

Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

Product details

  • Publisher ‏ : ‎ Columbia University Press; Illustrated edition (Aug. 18 2008)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 392 pages
  • ISBN-10 ‏ : ‎ 0231133138
  • ISBN-13 ‏ : ‎ 978-0231133135
  • Item weight ‏ : ‎ 1.05 kg
  • Dimensions ‏ : ‎ 15.49 x 2.03 x 20.37 cm
  • Customer Reviews:
    4.3 4.3 out of 5 stars 405 ratings

About the author

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Hervé This

Hervé This

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Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

Customer reviews

4.3 out of 5 stars
4.3 out of 5
405 global ratings

Top reviews from Canada

Amazon Customer
5.0 out of 5 stars Very well written and excellent book, definitely something for someone who wants to ...
Reviewed in Canada on March 31, 2017
Verified Purchase
Very well written and excellent book, definitely something for someone who wants to know more about the scientific aspects of cooking.
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Sean Aube
5.0 out of 5 stars B+
Reviewed in Canada on March 4, 2019
Verified Purchase
Good read
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Val
4.0 out of 5 stars Loved the read, seller was very friendly
Reviewed in Canada on April 1, 2011
I loved the book, the read was great.
The first copy I recieved had a slightly torn cover. I told the seller and he replied very quickly the same day and offered to send me another copy, free of charge, and I didn't have to send the other one back.

I would reccommend this seller. Very easy to work with.
3 people found this helpful
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Grahmzilla
3.0 out of 5 stars It's a book
Reviewed in Canada on November 8, 2019
Verified Purchase
Meh, long winded and boring.
Kinda interesting.
One person found this helpful
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Tanya
3.0 out of 5 stars Three Stars
Reviewed in Canada on June 17, 2018
Verified Purchase
Haven't finished it yet..wasn't quite what I expected. I was hoping for a more instruction book.
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Nicolas Ky
4.0 out of 5 stars The Science behind food
Reviewed in Canada on April 20, 2009
This book is fantastic! It helps you understand the mechanism of the science that's working when you cook, taste or anything related to food. In my opinion, the only downside of the book is that if you really want to enjoy it to the fullest, you'll need some basic knowledge in organic chemestry, cause as you advance in the book, the vocabulary becomes more scientifically elaborate. Overall, it's a great book and a must have for all foodies!
8 people found this helpful
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The Old Curmudgeon
3.0 out of 5 stars Interesting, but slightly bland.
Reviewed in Canada on January 17, 2017
Verified Purchase
Amazingly interesting, but has lost all of the humour of the original French.
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Nieves
5.0 out of 5 stars fantástico
Reviewed in Spain on March 25, 2024
Verified Purchase
un libro impecable, perfectamente ordenado y estructurado, idóneo para esas personas que tengan curiosidad por la cocina y la gastronomía desde una perspectiva diferente y más ambiciosa
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Nicolò M.
4.0 out of 5 stars Un libro che ogni chimico deve avere nella libreria
Reviewed in Italy on January 11, 2021
Verified Purchase
Diciamo che è un libro in cui si fa debunking ovvero si sbugiardano diverse regole dettate dal passato e dicerie sulla cucina, ma si presentano anche nuove conoscenze da cui si può trarre molto per migliorare nella preparazioni di piatti noti e non solo. Interessante come si parli anche della fisiologia del sapore e di come il cervello ci faccia percepire il gusto dei vari cibi.
Portare gli strumenti e le tecniche di un laboratorio di chimica in cucina penso sia la cosa di cui ogni cuoco, chef e scienziato debba fare. Perché tutto è Chimica. Ed è fantastico.
One person found this helpful
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Gabriel Dieger Silva
5.0 out of 5 stars Preciso
Reviewed in Brazil on March 26, 2018
Verified Purchase
Muitas das informações contidas no texto são baseadas em pesquisas científicas, dando um caráter preciso às mesmas. Como estudante de gastronomia, estou acostumado a livros com informações empíricas. Nunca antes havia encontrado um livro com essa quantidade de detalhamento. Absolutamente imprescindível para um admirador da ciência e gastronomia.
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Guru Charan
5.0 out of 5 stars Must have!!
Reviewed in India on July 12, 2017
Verified Purchase
Really useful book! Definitely recommended!!!😊👍👍👌👌
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Guru Charan
5.0 out of 5 stars Must have!!
Reviewed in India on July 12, 2017
Really useful book! Definitely recommended!!!😊👍👍👌👌
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Kindle 客户
5.0 out of 5 stars great seller
Reviewed in Australia on November 29, 2022
Verified Purchase
good quality book
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Kindle 客户
5.0 out of 5 stars great seller
Reviewed in Australia on November 29, 2022
good quality book
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