|
| Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) | 
 enlarge | Author: Herve This
Creator: Malcolm Debevoise
Publisher: Columbia University Press
Category: Book
List Price: $29.95
Buy New: $18.78
You Save: $11.17 (37%)
New (46) Used (12) from $14.59
Avg. Customer Rating:  22 reviews
Sales Rank: 6363
Media: Hardcover
Number Of Items: 1
Pages: 392
Shipping Weight (lbs): 0.6
Dimensions (in): 7.6 x 6.2 x 1.1
ISBN: 023113312X
Dewey Decimal Number: 664.072
EAN: 9780231133128
ASIN: 023113312X
Publication Date: December 9, 2005
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
|
| Customer Reviews:
 Disappointed July 4, 2006
8 out of 10 found this review helpful
I purchased this book to shed some light on some food preparation and storage beliefs and perhaps better understand why some things work together and why others don't. Since the author was a chemist, I was expecting a clearly stated hypothesis and conclusion in each chapter. Instead, each chapter read like a movie review. (Where at the end, you still don't know if the movie was good or bad). It was deep on explanations, but short on clear conclusions to the hypothesis proposed. I am well educated with a technical background, and still found the reading a little challenging.
Disappointing May 11, 2007
7 out of 14 found this review helpful
I was hoping to find something along the lines of Harold McGee's "On Food and Cooking". If this is what you are looking for, look elsewhere.
We're that much closer to Jetson style food pills June 18, 2007
7 out of 7 found this review helpful
Herve This is a genius and should be respected simply for the fact that he approaches cuisine with something other than blind awe of traditions that regarded as fact but are little more than a step up from superstitions and old wives' tales. Already a bit on the dry academic side and then translated from French to English, it can occassionally be a difficult read, but the unique nature of the subject makes sure it says a fascinating read. The book is broken up into sections each a few pages long asking if and why a preconceived notion regarding food is true (Does the juices of meat really contract to the center when you cook it?, Does it matter if you slowly heat your stock or use hot water from the beginning?), the nature of flavor (how salt affects sweet and bitter flavors), just what goes on with the food before we eat it (What causes cheeses to taste the way they do tracing it all the way back to the diet of the cow), and theoretical ideas to make the culinary field better (Developing new cooking techniques involving technology such as artificial vacuums and electrical fields). While the book uses specific examples, it's easy to take This's basic technique and apply it to anything food related, which you could imagine is his goal, having founded the field sharing its name with the book.
A chemists view March 20, 2006
5 out of 6 found this review helpful
This is an excellent approach to a subject which crosses many disciplines. The information appears to be scientifically accurate and the explanations of tramsformations during the cooking process are clear and quite good. I am recommending this to my grand-daughter who is about to embark on a culinary training course.
 Scientific Fun June 6, 2006
5 out of 15 found this review helpful
The author takes the reader deep into the molecular level of cooking and the principle behind the process. If you ever wanted to know why butter response to heat like it does from room temp to cooking with it -this book is for you. Learned new information on the cooking and the effects on foods.
|
|
|
Powered by Associate-O-Matic
| |
