Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. Author Hervé 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.
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. (Paperback, 377 pages)