Molecular Gastronomy [[electronic resource] ] : Exploring the Science of Flavor

• Record Nr.: UNINA9910814105203321
• Autore: This Herve
• Pubbl/distr/stampa: New York, : Columbia University Press, 2006
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (392 p.)
• Collana: Arts and Traditions of the Table: Perspectives on Culinary History
• Altri autori (Persone): DeBevoiseMalcolm
• Disciplina: 641.5; 664.072
• Soggetti: Flavor; Food -- Sensory evaluation; Molecular gastronomy
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di contenuto: Contents; Series Editor's Preface; Introduction to theEnglish-Language Edition; Part One: Secrets of the Kitchen; 1. Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4. Quiches, Quenelles, and Puff Pastries; 5. Échaudés and Gnocchi; 6. The Well-Leavened Soufflé; 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. Souffléed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Crème Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and Milk; Part Two: The Physiology of Flavor20. 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 & 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 Gras45. 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 Dregs74. 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 Whiskey; 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 Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; Index
• Sommario/riassunto: 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