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Molecular Gastronomy: Exploring the Science of Flavor
✍️ This, Herve
89
Kitchen Score · 89/100
Essential reading · how we rate
$19
Available to order
🏛 Columbia University Press
📅 2008
📔 Paperback
ISBN: 9780231133135
📝 Description: Molecular Gastronomy: Exploring the Science of Flavor
An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Herve This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Herve's entertaining revelations are for cooks, gourmets, and scientists alike.
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