Molecular Gastronomy

Exploring the Science of Flavor

Physical chemist Herve This investigates the physical and chemical principles underlying everyday food preparation and culinary arts. The text systematically tests traditional cooking adages, examining processes such as the behavior of sauces, meat roasting, and emulsion stability. By connecting scientific research with practical culinary techniques, the work explains the mechanics of flavor and texture for both cooks and curious food enthusiasts.

by Hervé This

Columbia University Press · First published 2002 · 377 pages