Malcolm DeBevoise, "Molecular Gastronomy: Exploring the Science of Flavor" (Repost)
Malcolm DeBevoise, "Molecular Gastronomy: Exploring the Science of Flavor" (Repost)
Publisher: Columbia University Press | ISBN: 023113312X | edition 2005 | PDF | 392 pages | 2,7 mb
Publisher: Columbia University Press | ISBN: 023113312X | edition 2005 | PDF | 392 pages | 2,7 mb
This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable conventional wisdom-such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled-and gives its history, often quoting famous French chefs, before making scientific pronouncements. In the chapter on al dente pasta, for instance, This discusses pasta-making experiments, the science behind cooking it and whether it is better to use oil or butter to prevent it from sticking. Most of the discussions revolve around common practices and phenomenon-chilling wine, why spices are spicy, how to best cool a hot drink-but more than a few are either irrelevant or Franco-specific (such as the chapters on quenelles and preparing fondue). This's experimentation, however, is not for the mildly curious, but readers unafraid to, say, microwave mayonnaise will find many ideas here.
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Malcolm DeBevoise, "Molecular Gastronomy: Exploring the Science of Flavor" (Repost)
filesonic.com
turbobit.net
To thank me use my links, please!
Malcolm DeBevoise, "Molecular Gastronomy: Exploring the Science of Flavor" (Repost)
My AH blog!
!!! No mirrors please !!!