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| Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) | 
 enlarge | Author: Herve This
Creator: Malcolm Debevoise
Publisher: Columbia University Press
Category: Book
List Price: $19.95
Buy New: $10.78
You Save: $9.17 (46%)
New (34) Used (5) from $10.78
Avg. Customer Rating:  23 reviews
Sales Rank: 12417
Media: Paperback
Number Of Items: 1
Pages: 392
Shipping Weight (lbs): 0.4
Dimensions (in): 7.8 x 6 x 0.9
ISBN: 0231133138
Dewey Decimal Number: 664
EAN: 9780231133135
ASIN: 0231133138
Publication Date: July 11, 2008
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
What's Cooking? October 29, 2007
Not for the faint of heart, but if you want to more fully understand why food changes in flavor and texture when cooked, refrigerated, spoiled, etc., then you'll find insight here. A must read for gourmet cooks!
Kent Goldsmith
elephantvista
Entertaining but not the best cooking reference October 8, 2007
I was looking for something to use as a reference for how to prepare different types of food. This definitely is not it. It is an entertaining read but it does not really have the level of detail I was looking for when I got this book. The best I have gotten so far is On Food and Cooking: The Science and Lore of the Kitchen (or something like that) by Harold McGee.
We're that much closer to Jetson style food pills June 18, 2007
7 out of 7 found this review helpful
Herve This is a genius and should be respected simply for the fact that he approaches cuisine with something other than blind awe of traditions that regarded as fact but are little more than a step up from superstitions and old wives' tales. Already a bit on the dry academic side and then translated from French to English, it can occassionally be a difficult read, but the unique nature of the subject makes sure it says a fascinating read. The book is broken up into sections each a few pages long asking if and why a preconceived notion regarding food is true (Does the juices of meat really contract to the center when you cook it?, Does it matter if you slowly heat your stock or use hot water from the beginning?), the nature of flavor (how salt affects sweet and bitter flavors), just what goes on with the food before we eat it (What causes cheeses to taste the way they do tracing it all the way back to the diet of the cow), and theoretical ideas to make the culinary field better (Developing new cooking techniques involving technology such as artificial vacuums and electrical fields). While the book uses specific examples, it's easy to take This's basic technique and apply it to anything food related, which you could imagine is his goal, having founded the field sharing its name with the book.
 good, but May 20, 2007
9 out of 15 found this review helpful
good, but, not very complete, inaccurate and simplistic. if you have read harold mcgee, it is a bit simplistic, un-scientific, and extremely biased. good for the beginner or home cook. short stories (and lack of scientific guidelines) are good for those without the patience for "on food and cooking"...
Disappointing May 11, 2007
7 out of 15 found this review helpful
I was hoping to find something along the lines of Harold McGee's "On Food and Cooking". If this is what you are looking for, look elsewhere.
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