| 查看: 502 | 回复: 2 | ||
| 【奖励】 本帖被评价2次，作者学员2bQ2PZ增加金币 2 个 | ||
| 当前主题已经存档。 | ||
[资源]
Molecular Gastronomy: Exploring the Science of Flavor
|
||
|
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) * Publisher: Columbia University Press * Number Of Pages: 392 * Publication Date: 2005-12-09 * Sales Rank: 3425 * ISBN / ASIN: 023113312X * EAN: 9780231133128 * Binding: Hardcover * Manufacturer: Columbia University Press * Studio: Columbia University Press * Average Rating: 4 * Total Reviews: 16 Book Description: 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, gourmets, and scientists alike.Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. http://rapidshare.com/files/39280294/This_MoGaExtScoFl.rar |
回复此楼» 猜你喜欢
有多少人是今天查系统知道结果的？
已经有18人回复
-
为什么资助数各大高校都创新高，自己申请怎么就这么难
已经有12人回复
-
有没有仍没收到信息的
已经有3人回复
-
导师吐槽：我怎么摊上了这么个极品研究生！
已经有8人回复
-
基金不中，共勉
已经有11人回复
-
麻烦专家们看看评委们的意见（F口面上）
已经有9人回复
-
2026年叶企孙基金
已经有6人回复
-
国自然面上复盘~欢迎讨论
已经有13人回复
-
基金系统什么内容也没有
已经有9人回复
-
怎么查啊
已经有6人回复
2楼2007-06-27 10:43:23
投票:
30