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Hervé This

Molecular Gastronomy

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“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet
Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—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 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. Looking to the future, 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.
“A captivating little book.”—Economist
“This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur
“Will broaden the way you think about food.”—The New York Sun
“A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef
Este libro no está disponible por el momento.
435 páginas impresas
Publicación original
2006

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Citas

    Gabycompartió una citael año pasado
    Red fruits should never be placed or cooked in unclean tin-plated copper pans
    Gabycompartió una citael año pasado
    In preserves copper is found in the form of ions and possesses two positive electric charges that interact with the two negatively charged groups, causing the pectins to bond with one another. In other words, copper reinforces the pectin gels, hardening preserves, as experience shows.
    Gabycompartió una citael año pasado
    In preserves copper is found in the form of ions and possesses two positive electric charges that interact with the two negatively charged groups, causing the pectins to bond with one another

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