LEADER 04794nam 22006013u 450 001 9910814105203321 005 20240516152128.0 035 $a(CKB)2670000000241131 035 $a(EBL)895208 035 $a(OCoLC)818854336 035 $a(SSID)ssj0000738425 035 $a(PQKBManifestationID)12327016 035 $a(PQKBTitleCode)TC0000738425 035 $a(PQKBWorkID)10793011 035 $a(PQKB)24390159 035 $a(MiAaPQ)EBC895208 035 $a(EXLCZ)992670000000241131 100 $a20130418d2006 u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMolecular Gastronomy$b[electronic resource] $eExploring the Science of Flavor 205 $a1st ed. 210 $aNew York $cColumbia University Press$d2006 215 $a1 online resource (392 p.) 225 1 $aArts and Traditions of the Table: Perspectives on Culinary History 300 $aDescription based upon print version of record. 327 $aContents; 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. E?chaude?s 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. Souffle?ed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Cre?me Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and Milk 327 $aPart 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 327 $a44. 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 327 $a73. 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 327 $a97. Everything Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; Index 330 $aHerve? This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks 410 0$aArts and Traditions of the Table: Perspectives on Culinary History 606 $aFlavor 606 $aFood -- Sensory evaluation 606 $aMolecular gastronomy 615 4$aFlavor. 615 4$aFood -- Sensory evaluation. 615 4$aMolecular gastronomy. 676 $a641.5 676 $a664.072 700 $aThis$b Herve$0408445 701 $aDeBevoise$b Malcolm$01648706 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9910814105203321 996 $aMolecular Gastronomy$94081202 997 $aUNINA