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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. A flourless chocolate cake baked in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. This also shows us how to make them.
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, Herve This imagines new cooking methods and proposes novel dishes. 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 A chocolate mousse without eggs? 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 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, Herve This imagines new cooking methods and proposes novel dishes. Molecular Gastronomy explains how to make them. Molecular Gastronomy explains how to make them.
This also shows us how to make them. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave?
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