Reddit meter
Molecular Gastronomy
377 pages, 2008
Molecular Biology of the Cell is the classic in-depth text reference in cell biology. By extracting the fundamental concepts from this enormous and ever-growing field, the authors tell the story of cell biology and create a coherent framework through which non-experts readers may approach the subject. Written in clear and concise language, and beautifully illustrated with over 1,600 photos, electron micrographs, etc., the book is enjoyable to read, and it provides a clear sense of the excitement of modern biology. Molecular Biology of the Cell sets forth the current understanding of cell biology (completely updated as of Autumn 2001), and it explores the intriguing implications and possibilities of the great deal that remains unknown.
In 'Molecular Gastronomy', Hervé This invites us to explore the science behind our most beloved dishes. He breaks down the chemical reactions that occur during cooking, making it easier to understand why certain techniques work and others don't. It's a fascinating look into the world of food from a scientific perspective.
Hervé This uses his scientific knowledge to debunk common cooking myths. For example, he explains why searing meat doesn't actually seal in juices, and why adding oil to pasta water doesn't prevent sticking. It's a great way to challenge what you think you know about cooking.
The book introduces us to innovative cooking techniques that are rooted in science. This includes things like spherification, where a liquid is transformed into spheres that burst in your mouth, and sous-vide, where food is vacuum-sealed and cooked in a water bath. These techniques can take your cooking to the next level.
Hervé This also delves into the art of food pairing, explaining why certain combinations work so well together. He uses scientific research to explain why some flavors complement each other, giving you the knowledge to create your own delicious pairings.
Finally, 'Molecular Gastronomy' is a source of inspiration for anyone who loves to cook. By understanding the science behind cooking, you can become more creative in the kitchen, experimenting with new techniques and flavor combinations. It's a must-read for anyone looking to take their culinary skills to the next level.
Quotes 3
Hervé This's Molecular Gastronomy is a groundbreaking work that challenges the traditional boundaries of cooking and redefines it as a science. It's a must-read for anyone interested in the science of cooking.
Harold McGee - Food Science WriterMolecular Gastronomy by Hervé This is a revolutionary book that has transformed the way I approach cooking. It's a fascinating exploration of the science behind cooking.
Ferran Adrià - Avant-garde ChefHervé This's Molecular Gastronomy is a masterpiece that has greatly influenced my culinary philosophy. It's a brilliant blend of science and art.
Pierre Gagnaire - Innovative French Chef