Note-by-Note Cooking
- 272 pages
- 10 hours of reading
The visionary food chemist surveys a vast new world of flavor.
Hervé This Book order
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.
- 2014
- 2011
The internationally renowned chemist, television personality and author of Kitchen Mysteries reveals the science behind six bistro favorites including consommé and chocolate mousse to demonstrate how a meal's preparation can be as satisfying as its consumption. Reprint.
- 2010
Investigates the question of culinary beauty in a series of dialogues. This book explores a variety of topics and elaborates a revolutionary method for judging the art of cooking. It provide insights into the creative inspiration of one of the world's foremost chefs.
- 2008
Molecular Gastronomy
- 377 pages
- 14 hours of reading
Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.
- 2007
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.
- 2006
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.
