Molecular gastronomy : exploring the science of flavor /

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"Herve 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 cutti...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: This, Hervé (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Columbia University Press, ©2006.
Colección:Arts and traditions of the table.
Temas:
Food > Sensory evaluation.
Flavor.
Gastronomy.
Cooking.
Food.
Cooking
Food
Aliments > Analyse sensorielle.
Saveur.
Gastronomie.
Cuisine.
Aliments.
gastronomy.
recipes.
food.
TECHNOLOGY & ENGINEERING > Food Science.
SCIENCE > Chemistry > General.
Flavor
Food > Sensory evaluation
Gastronomy
Lebensmittel
Geschmack
Sensorische Prüfung
Kochen
Levensmiddelen.
Scheikundige samenstelling.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Part I. Secrets of the kitchen. Making stock ; Clarifying stock ; Hard-boiled eggs ; Quiches, quenelles and puff pastries ; Échaudés and gnocchi ; The well-leavened soufflé ; Quenelles and their cousins ; Fondue ; Roasting beef ; Seasoning steak ; Wine and marinades ; Color and freshness ; Softening lentils ; Souffléd potatoes ; Preserves and preserving pans ; Saving a Crème Anglaise ; Grains of salt ; Of champagne and teaspoons ; Coffee, tea, and milk
  • Part II. The physiology of flavor. Food as medicine ; Taste and digestion ; Taste in the brain ; Papillary cells ; How salt affects taste ; Detecting tastes ; Bitter tastes ; Hot up front ; The taste of cold ; Mastication ; Tenderness and juiciness ; Measuring aromas ; At table in the nursery ; Food allergies ; Public health alerts
  • Part III. Investigations and models. The secret of bread ; Yeast and bread ; Curious yellow ; Gustatory paradoxes ; The taste of food ; Lumps and strings ; Foams ; Hard sausage ; Spanish hams ; Foie gras ; Antioxidant agents ; Trout ; Cooking times ; The flavor of roasted meats ; Tenderizing meats ; Al dente ; Forgotten vegetables ; Preserving mushrooms ; Truffles ; More flavor ; French fries ; Mashed potatoes ; Algal fibers ; Cheeses ; From grass to cheese ; The tastes of cheeses ; Yogurt ; Milk solids ; Sabayons ; Fruits in syrup ; Fibers and jams ; The whitening of chocolate ; Caramel ; Bread and crackers ; The Terroirs of Alsace ; Length in the mouth ; Tannins ; Yellow wine ; Wine without dregs ; Sulfur and wine ; Wine glasses ; Wine and temperature ; Champagne and its foam ; Champagne in a flute ; Demi versus magnum ; The Terroirs of whiskey ; Cartagènes ; Tea
  • Part IV. A cuisine for tomorrow. Cooking in a vacuum ; Aromas or reactions? ; Butter : a false solid ; Liver mousse ; In praise of fats ; Mayonnaises ; Aioli generalized ; Orders of magnitude ; Hundred-year-old eggs ; Smoking salmon ; Methods and principles ; Pure beef ; Fortified Cheeses ; Chantilly chocolate ; Everything chocolate ; Playing with texture ; Christmas recipes ; The hidden taste of wine ; Teleolfaction
  • Glossary.

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