Molecular Gastronomy

Explore the wonders of molecular gastronomy with the world-renowned chemist, Hervé This. Discover how This uses science to challenge traditional cooking techniques and present new and improved ways of preparing dishes. From the physiology of flavor to the molecular properties of bread, ham, foie gras, and champagne, This provides practical tips, insightful suggestions, and provocative discussions that will intrigue everyone from cooks to scientists. Learn how to make exciting new dishes like a chocolate mousse without eggs or a flourless chocolate cake baked in the microwave, and gain a deeper understanding of the science behind perfect French fries, soufflés, and more.