molecular gastronomy

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Molecular Gastronomy

Author : Hervé This
ISBN : 9780231508070
Genre : Cooking
File Size : 75. 41 MB
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Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, 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. Molecular Gastronomy, This's first work to appear in English, 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. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Hervé 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.

Building A Meal

Author : Hervé This
ISBN : 0231144660
Genre : Cooking
File Size : 54. 16 MB
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Considering six bistro favorites, Hervâe This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Molecular Gastronomy

Author : HervŽ This
ISBN : 9780231133135
Genre : Cooking
File Size : 48. 5 MB
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Food technology.

Professional Cooking College Version

Author : Wayne Gisslen
ISBN : 9780470197523
Genre : Cooking
File Size : 69. 27 MB
Format : PDF
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This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

A History Of Pacific Northwest Cuisine

Author : Marc Hinton
ISBN : 9781625846587
Genre : History
File Size : 68. 46 MB
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With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.

Cooking For Geeks

Author : Jeff Potter
ISBN : 1449395872
Genre : Cooking
File Size : 26. 76 MB
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Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News

Molecular Gastronomy Scientific Cuisine Demystified

Author : Jose Sanchez
ISBN : 9781118806593
Genre : Cooking
File Size : 76. 45 MB
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Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

Molecular Gastronomy

Author : Source Wikipedia
ISBN : 1230815023
Genre :
File Size : 47. 14 MB
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 31. Chapters: Alex (restaurant), Alinea (restaurant), Arzak, Baume Restaurant, Biko (restaurant), BLT cocktail, David Kinch, Dippin' Dots, ElBulli, El Celler de Can Roca, Ferran Adria, Foam (culinary), Grant Achatz, Heiko Antoniewicz, Herve This, Heston Blumenthal, Homaro Cantu, Juan Mari Arzak, Luke Hayes-Alexander, Marcel's Quantum Kitchen, Marcel Vigneron, Martin Berasategui, Moto (restaurant), Next (restaurant), Nicholas Kurti, Noma (restaurant), Peter Barham, Pierre Gagnaire, Royal Mail Restaurant, Shirley Corriher, Spherification, The Fat Duck, Wd 50, Wylie Dufresne. Excerpt: Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term "molecular gastronomy" was coined in 1992 by late Oxford physicist Nicholas Kurti and the French INRA chemist Herve This. Some chefs associated with the term choose to reject its use, preferring other terms such as culinary physics and experimental cuisine. Internationally renowned French chemist and cook Herve This, known as "The Father of Molecular Gastronomy" Heston Blumenthal dislikes the term Molecular gastronomy, believing it makes the practice sound "complicated" and "elitist."There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics and the like. Until the advent of molecular gastronomy, there was...

Molecular Gastronomy At Home

Author : Jozef Youssef
ISBN : 0228100364
Genre : Molecular gastronomy
File Size : 32. 69 MB
Format : PDF, Kindle
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"This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest -- the results ought to be astounding." -- Publishers Weekly At one time revolutionary and the sole purview of dedicated expert chefs, molecular gastronomy is well established as a cuisine choice. Food aficionados who want to create it at home can now find equipment and locate the catalyst ingredients, but it's neither a bargain method of cooking nor a quick study. This book shows the most common methods used in molecular gastronomy adapted for the home. Clear and easy-to-follow step-by-step photographs demonstrate each technique so that cooks can practice the unique skills, handle the unusual ingredients and plate the dishes. Most beneficial to home cooks, however, is that should special equipment be unavailable, the author recommends the closest domestic equivalents. Molecular Gastronomy at Home is an outstanding practical introduction to a fascinating and delicious cooking method. It demonstrates how with clear technical guidance, numerous illustrations, achievable recipes and a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen. With the first edition of Molecular Gastronomy at Home sold out, this second edition will be available for a wider audience of cooks who like to explore and learn new skills.

Molecular Gastronomy

Author : Frederic P. Miller
ISBN : 613062414X
Genre : Science
File Size : 79. 48 MB
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking.[3] Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.

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