French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.
Hervé This Books
June 5, 1955
Hervé This is a French physical chemist, a pioneer in the field of molecular gastronomy. His research focuses on using scientific knowledge to enhance culinary experiences, challenging purely empirical kitchen rules. He explores the intersection of science and cooking, aiming to make complex scientific concepts accessible to the general public through his writings. This emphasizes that cooking is not just about technique, but also about love and art.
Kitchen Mysteries
- 224 pages
- 8 hours of reading
Offers an insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. This work provides an overview of molecular gastronomy and the importance of understanding the physiology of taste.
Rätsel der Kochkunst
- 242 pages
- 9 hours of reading
Autorenportrait: Hervé This-Benckhard erforscht die Physik und Chemie des Kochens am Collège de France in Paris und lehrt an der Faculté des sciences et des techniques in Tours. Er ist stellvertretender Chefredakteur der Zeitschrift Pour la Science und dank seiner Verdienste um die physikalisch-chemischen Grundlagen der Kochkunst Ehrenmitglied von Les Toques blanches.