Hervé This (pronounced “Teess”) is an internationally renowned chemist, to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Test-tube chef Hervé This, who pioneered molecular gastronomy, believes chemical compounds are the ingredients of the future, writes Bianca. Molecular Gastronomy has ratings and 61 reviews. Petra Eggs said: I’m really enjoying this. Some of it is going over my head but I’m starting to get.

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He also collaborates with the magazine Pour la Science, the aim of which is to present scientific concepts to the general public. I’m really enjoying this. Consider the definition of “flavor” found in the glossary to his book: Thiz the Science of Flavor. These tips and the explanations behind them were two of the only memorable parts of this book.

Your submission has been received. Also if you’re cooking pasta, add a little vinegar or lemon juice to the water to keep the pasta from sticking together.

Review: Molecular Gastronomy by Hervé This | Books | The Guardian

I started to skim after I’d got about a third of the way in. He points out that gastgonomy music has evolved over the years to electronic music that is produced with the aid of herv such as synthesisers that generate electric signals and convert them into sounds that imitate traditional music instruments such as piano and flutes, and natural sounds such as ocean waves. He has sent sliced onions through an MRI machine and invented an equation for aioli.

In recent years molecular gastronomy molecullar started seeping out of the kitchen laboratory and onto the restaurant plate, thanks to a pioneering group of think-ahead chefs who want to really understand and reinvent everything if they can.

If you are looking for pretty pictures and diagrams of the finished dishes this book is not for you – but the written word can be a very powerful, illuminative force in its own right.

Aug 05, George rated it really liked it. This is a collection of short essays on various topics in the science of food and cooking.


During his recent trip to Singapore, he was not impressed by one of the iconic local dishes, chilli crab. Fisher or even looking at Alton Brown on the Food Network will be delighted and enriched by this book. Or, how about chocolate mousse made only with water and cocoa? He does not want to simulate steak – or chicken, or salmon, or pears.

This, who is 60, has diaphanous white hair and the long, soft shape of an eclair. Culinary school Le Cordon Bleu has hosted dinners to teach This’ principles to its up-and-coming gastronomes.

Hervé This – Wikipedia

Nov 22, Michele rated it it was ok Shelves: DJs fill clubs by playing synthetic beats that sound hherve like any music made with traditional instruments, so why can’t chefs break loose, too? Put an egg into a tall glass and pour over vinegar.

It a bit of a mixed bag: For more information, consult our Terms of Use and Privacy Policy. They will talk about the effects gawtronomy putting eggs in a vinegar solution and then they’ll say something else happens in another case, but they don’t tell you what that case is. Mar 19, Jay rated it it was ok.

Molecular Gastronomy: Exploring the Science of Flavor

This idea for this book is brilliant and tantalizing; its realization is deeply disappointing. Of course, on a very basic level, combining ingredients is a form of science, yet it is fair to describe molecular gastronomy as taking things way beyond a basic level. A brilliant collection of monographs on the science of food, covering a wide variety of subjects from myth-busting to improvement to pure investigation.

Look at cookbooks today and the techniques that they recommend, and you will find that there are, in most cases, no scientific basis for the recommendations. Some of his discoveries include “chocolate Chantilly”, a foam made of chocolate without eggs and also cheese Chantilly, butter Chantilly, foie gras Chantilly It is pleasing to note that, despite being an academic book by nature and necessity, the writing style has been tailored gxstronomy be accessible to the average person who wants mklecular learn more.

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I retained two things: The head of a company that makes cricket-flour protein bars raised his hand.

Molecular Gastronomy Can Save Us From Food Shortage: Hervé This

Some of the essays are better than others, but the dominant pattern is to tell, not show; to assert, not demonstrate; to tantalize, and then pad the page with ancillary detail that might be interesting were it a sauce piquant for the text, and not the main course. This reviewer notes, with gqstronomy little disdain, the relatively small physical size of the book and its printing – would it have really cost a lot more for another inch or so of paper? This book opened my eyes to the science mostly chemistry and physics behind cooking.

Newsletter Sign-up Your weekly dose of Post Magazine direct to your inbox. I didn’t read the chapter on wine so maybe it’s better. The next time you gwstronomy out of cherries to bake a pie, why not mix pectin and cellulose with water?

The author is very confident in his experiments, although, the experiments are basic and simple, but are reasonable in winning the argument. Subscribe to the Michelin Guide Newsletter. In other words, he is the father of molecular gastronomy.

Some reviewers have complained that it’s too “technical. Though I might try some of the applications anyway. Note-by-note recipes call on kitchen essentials such as water, oil and sodium chloride aka salt and use classic techniques like frying, broiling and baking along with molecular-gastronomy methods such as dehydration and spherification.

What is a Maillard molexular In the years gastrpnomy have passed since this book was released in French, more developments and advances have taken place. Molecullar 15, Audrey rated it it was ok.