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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) Paperback – August 18, 2008
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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)
Mr. This's book will broaden the way you think about food. (New York Sun)
This has written an interesting and timely combination of our everyday experience with sophisticated science. (Claudia Kousoulas Appetite for Books)
He is revered by the revered. (JJ Goode epicurious.com)
A wonderful book.... it will appeal to anyone with an interest in the science of cooking. (O Chef)
For anyone who likes to eat or cook. (Choice)
This offers some though-provoking opportunities for play in the kitchen. (Pagosa Springs Sun)
This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths. (Todd Coleman Saveur)
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)
Anyone with an inordinate passion for cooking would love this book. (Mia Stainsby Vancouver Sun)
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.
Top customer reviews
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I would not recommend this book for anyone looking for simplistic half-answers. The explanations do require some education in several areas of science, as well as Senior high-school English.
I heartily recommend it to anyone who has a serious curiosity about why foods smell, feel, and/or taste good, bad, or indifferent.
This book was interesting, though not necessarily engaging. I would recommend this to anyone who really likes Molecular Gastronomy and wants to have some fun trying things out in the kitchen.
For those just getting into it, or those who are more 'dabbling' try Harold McGee's "On Food and Cooking."
The other important duty of such a book is clarity. Molecular Gastronomy isn't so much translated from the French as it transcribed by machine. Very often it's impossible to figure out through the haze of translation what the author is actually recommending.
On a lesser level, one could ask for a bit of originality and this book does have a bit. The level of ambition is also lamentably low: does anyone really think that putting a spoon in a champagne bottle delays the decarbonation? Are blowing and stirring the only methods of cooling over-hot coffee? How concerned are you that the yolk of your hard-boiled egg be centered in the white?
For most readers, Harold McGee's splendid On Food and Cooking: The Science and Lore of the Kitchen is vastly superior.