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9780231141710

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Reviews

Taking kitchen science to a whole new (molecular) level, Herv& eacute; This is changing the way France& mdash;and the world& mdash;cooks. -- Patric Kuh, Gourmet For anyone who relishes the debunking of culinary myths. -- Todd Coleman, Saveur Laden with science while rendering a clear approach to flavor. -- Publishers Weekly This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed. -- Claudia Kousoulas, Appetite for Books Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here. -- Booklist This molecular gastronomy is garnished with the authors own rich philosophy of food and flavor. -- Peter Barham, Nature An exuberant paean for the role of science in cooking... This's book performs a great service. -- Len Fisher, Times Higher Education Supplement This book should be in every kitchen. -- Christine Sismondo, Toronto Star [An] eye-opening book. -- Kate Colquhoun, Portsmouth Herald Witty and humorous... [readers] whose eyes glaze over at the very mention of electrons may find themselves becoming entranced by This' graceful descriptions of essential chemical reactions. -- Lynn Harnett, Seacoast Sunday Well crafted, sprinkled with insight, and containing a menagerie of information, Kitchen Mysteries is a wonderful trip down a stellar buffet line. -- J. Edward Sumerau, The Metro Spirit Kitchen Mysteries is another tour de force for the French scientific chef... Highly Recommended. -- Choice This's book offers expert explanations that give the reader a better understanding of both cooking and cuisine. As such, it is enticing. -- Pierre Laszlo, Chemical Heritage

Author Information

Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

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