Search by title, author or ISBN

Molecular Gastronomy

Molecular Gastronomy by Herve This, ISBN: 9780231133128
Add an alert Add to a list

Add a alert for this product

Enter a price below and click 'Add'. You will receive an alert when the book is available for less than the price you specify.

Close

Add this book to a list

You can add this book to any one of your lists. Just select the list below, and click 'Add'.

Close
ISBN: 9780231133128
Links Australian Libraries
Editions: 2 other editions of this product
Saving: Saving: $48.70 or 76%

Please describe the issue

If you have noticed an incorrect price, image or just something you'd like to tell us, enter it below. Please include your email address if you'd like a reply.

Molecular Gastronomy

Herve 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, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular G

NEW ITEMS
Prices in $AUD ( Prices updated . )
Retailer Price Delivery Availability Total
Ajax loader
BOOKO IS FINDING THE BEST PRICES FOR YOU.
WON'T BE A JIFFY...
USED ITEMS
Prices in $AUD
Retailer Price Delivery Availability Total
Ajax loader
BOOKO IS FINDING THE BEST PRICES FOR YOU.
WON'T BE A JIFFY...

Historical Prices

This graph is for informational purposes only. Occasionally pricing data is captured incorrectly, through bugs in Booko or the stores supplying data, which may distort the graph, providing undue hope that even lower prices sometimes appear.

Recently Updated

Coaching Questions: A Coach's Guide to Powerful Asking Skills
Hitler's English Girlfriend
The Cannonball Run - (Dual Format Blu-ray & DVD)
Grow Food, Cook Food, Share Food: Perspectives on Eating from the Past and a Preliminary Agenda for the Future
Cannonball Run [Region 1]
Theologies of the Gospel in Context: The Crux of Homiletical Theology (Promise of Homiletical Theology)
Good Food Guide 2018The National Fairfax Good Food Guide
Wet Dog
Heritage
Hitler's English Girlfriend
Awkward: The Science of Why We're Socially Awkward and Why That's Awesome
Case Closed: Lee Harvey Oswald and the Assassination of JFK