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Cote : BF22
Langues : anglais
Fiche n° : 6471
This, Hervé
Molecular gastronomy. Exploring the science of flavor
New York : Columbia University Press, 2008. - 392 p. (Art and tradition of the table)

Notes : Traduction en anglais de Casseroles et éprouvettes par Malcome DeBevoise Résumé : 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. (Résumé de l'éditeur)