Molecular Gastronomy

Informationen zum Autor Hervé This Klappentext This brings the instruments and experimental techniques of the laboratory into the kitchen. Making use of recent research in the biology, chemistry, and physics of food, the author challenges traditional ideas about cooking and eating. "Taking kitchen to a whole new (molecular) level, Hervé This is changing the way France - and the the world- cooks" Patric Kuh, Gourmet Zusammenfassung Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Inhaltsverzeichnis Series Editor's Preface Introduction to the English Language Addition Part One: Secrets of the Kitchen 1 Making Stock 2 Clarifying Stock 3 Hard-Boiled Eggs 4 Quiches, Quenelles, and Puff Pastries 5 Echaudes and Gnocchi 6 The Well-Leavened Souffle 7 Quenelles and Their Cousins 8 Fondue 9 Roasting Beef 10 Seasoning Steak 11 Wine and Marinades 12 Color and Freshness 13 Softening Lentils 14 Souffleed Potatoes 15 Preserves and Preserving Pans 16 Saving a Creme Anglaise 17 Grains of Salt 18 Of Champagne and Teaspoons 19 Coffee, Tea, and Milk Part Two: The Physiology of Flavor 20 Food as Medicine 21 Taste and Digestion 22 Taste in the Brain 23 Papillary Cells 24 How Salt Affects Taste 25 Detecting Tastes 26 Bitter Tastes 27 Hot Up Front 28 The Taste of Cold 29 Mastication 30 Tenderness and Juiciness 31 Measuring Aromas 32 At Table in the Nursery 33 Food Allergies 34 Public Health Alerts Part Three: Investigations and Models 35 The Secret of Bread 36 Yeast and Bread 37 Curious Yellow 38 Gustatory Paradoxes 39 The Taste of Food 40 Lumps and Strings 41 Foams 42 Hard Sausage 43 Spanish Hams 44 Foie Gras 45 Antioxidant Agents 46 Trout 47 Cooking Times 48 The Flavor of Roasted Meats 49 Tenderizing Meats 50 Al Dente 51 Forgotten Vegetables 52 Preserving Mushrooms 53 Truffles 54 More Flavor 55 French Fries 56 Mashed Potatoes 57 Algal Fibers 58 Cheeses 59 From Grass to Cheese 60 The Tastes of Cheese 61 Yogurt 62 Milk Solids 63 Sabayons 64 Fruits in Syrup 65 Fibers and Jams 66 The Whitening of Chocolate 67 Caramel 68 Bread and Crackers 69 The Terroirs of Alsace 70 Length in the Mouth 71 Tannins 72 Yellow Wine 73 Wine Without Dregs 74 Sulfur and Wine 75 Wine Glasses 76 Wine and Temperature 77 Champagne and its Foam 78 Champagne in a Flute 79 Demi Versus Magnum 80 The Terroirs of Whisky 81 Cartagenes 82 Tea Part Four: A Cuisine for Tomorrow 83 Cooking in a Vacuum 84 Aromas or Reactions? 85 Butter: A False Solid 86 Liver Mousse 87 In Praise of Fats 88 Mayonnaises 89 Aioli Generalized 90 Orders of Magnitude 91 Hundred-Year-Old Eggs 92 Smoking Salmon 93 Methods and Principles 94 Pure Beef 95 Fortified Cheeses 96 Chantilly Chocolate 97 Everything Chocolate 98 Playing with Texture 99 Christmas Recipes 100 The Hidden Taste of Wine 101 Teleolfaction Glossary Further Reading Index...

Auteur

Hervé This

Texte du rabat

This brings the instruments and experimental techniques of the laboratory into the kitchen. Making use of recent research in the biology, chemistry, and physics of food, the author challenges traditional ideas about cooking and eating.

Résumé
Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.

Contenu

Series Editor's Preface
Introduction to the English Language Addition
Part One: Secrets of the Kitchen
1 Making Stock
2 Clarifying Stock
3 Hard-Boiled Eggs
4 Quiches, Quenelles, and Puff Pastries
5 Echaudes and Gnocchi
6 The Well-Leavened Souffle
7 Quenelles and Their Cousins
8 Fondue
9 Roasting Beef
10 Seasoning Steak
11 Wine and Marinades
12 Color and Freshness
13 Softening Lentils
14 Souffleed Potatoes
15 Preserves and Preserving Pans
16 Saving a Creme Anglaise
17 Grains of Salt
18 Of Champagne and Teaspoons
19 Coffee, Tea, and Milk
Part Two: The Physiology of Flavor
20 Food as Medicine
21 Taste and Digestion
22 Taste in the Brain
23 Papillary Cells
24 How Salt Affects Taste
25 Detecting Tastes
26 Bitter Tastes
27 Hot Up Front
28 The Taste of Cold
29 Mastication
30 Tenderness and Juiciness
31 Measuring Aromas
32 At Table in the Nursery
33 Food Allergies
34 Public Health Alerts
Part Three: Investigations and Models
35 The Secret of Bread
36 Yeast and Bread
37 Curious Yellow
38 Gustatory Paradoxes
39 The Taste of Food
40 Lumps and Strings
41 Foams
42 Hard Sausage
43 Spanish Hams
44 Foie Gras
45 Antioxidant Agents
46 Trout
47 Cooking Times
48 The Flavor of Roasted Meats
49 Tenderizing Meats
50 Al Dente
51 Forgotten Vegetables
52 Preserving Mushrooms
53 Truffles
54 More Flavor
55 French Fries
56 Mashed Potatoes
57 Algal Fibers
58 Cheeses
59 From Grass to Cheese
60 The Tastes of Cheese
61 Yogurt
62 Milk Solids
63 Sabayons
64 Fruits in Syrup
65 Fibers and Jams
66 The Whitening of Chocolate
67 Caramel
68 Bread and Crackers
69 The Terroirs of Alsace
70 Length in the Mouth
71 Tannins
72 Yellow Wine
73 Wine Without Dregs
74 Sulfur and Wine
75 Wine Glasses
76 Wine and Temperature
77 Champagne and its Foam
78 Champagne in a Flute
79 Demi Versus Magnum
80 The Terroirs of Whisky
81 Cartagenes
82 Tea
Part Four: A Cuisine for Tomorrow
83 Cooking in a Vacuum
84 Aromas or Reactions?
85 Butter: A False Solid
86 Liver Mousse
87 In Praise of Fats
88 Mayonnaises
89 Aioli Generalized
90 Orders of Magnitude
91 Hundred-Year-Old Eggs
92 Smoking Salmon
93 Methods and Principles
94 Pure Beef
95 Fortified Cheeses
96 Chantilly Chocolate
97 Everything Chocolate
98 Playing with Texture
99 Christmas Recipes
100 The Hidden Taste of Wine
101 Teleolfaction
Glossary
Further Reading
Index