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Molecular Gastronomy: Exploring the Science of Flavor [Hardcover]

Hervé This
4.0 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

Jan. 4 2006 Arts and Traditions of the Table: Perspectives on Culinary History

Hervé 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 cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Frequently Bought Together

Molecular Gastronomy: Exploring the Science of Flavor + Kitchen Mysteries: Revealing the Science of Cooking
Price For Both: CDN$ 46.52

Product Details

Product Description

From Publishers Weekly

Originally published in France, This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable conventional wisdom-such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled-and gives its history, often quoting famous French chefs, before making scientific pronouncements. In the chapter on al dente pasta, for instance, This discusses pasta-making experiments, the science behind cooking it and whether it is better to use oil or butter to prevent it from sticking. Most of the discussions revolve around common practices and phenomenon-chilling wine, why spices are spicy, how to best cool a hot drink-but more than a few are either irrelevant or Franco-specific (such as the chapters on quenelles and preparing fondue). This's experimentation, however, is not for the mildly curious, but readers unafraid to, say, microwave mayonnaise will find many ideas here.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France -- and the world -- cooks.


Mr. This's book will broaden the way you think about food.

(New York Sun)

This has written an interesting and timely combination of our everyday experience with sophisticated science.

(Claudia Kousoulas Appetite for Books)

He is revered by the revered.

(JJ Goode

A wonderful book.... it will appeal to anyone with an interest in the science of cooking.

(O Chef)

For anyone who likes to eat or cook.


This offers some though-provoking opportunities for play in the kitchen.

(Pagosa Springs Sun)

This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.

(Todd Coleman Saveur)

A fresh approach... that will entertain and enlighten anyone interested in the process of cooking and the enjoyment of food.

(Raymond J. Shively, Jr. The Bloomsbury Review 1900-01-00)

Anyone with an inordinate passion for cooking would love this book.

(Mia Stainsby Vancouver Sun)

A timely addition... Suitable for both scientists and the lay public.

(Thorvald Pedersen EMBO Reports 1900-01-00)

This book is laden with science while rendering a clear approach to flavor.

(Academia 1900-01-00)

[A] captivating little book.

(The Economist)

He is fantastic. I didn't really cook before but this book may be changing my life.

(Keanu Reeves)

this is a great book on so many levels


Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

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Most helpful customer reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars The Science behind food April 19 2009
This book is fantastic! It helps you understand the mechanism of the science that's working when you cook, taste or anything related to food. In my opinion, the only downside of the book is that if you really want to enjoy it to the fullest, you'll need some basic knowledge in organic chemestry, cause as you advance in the book, the vocabulary becomes more scientifically elaborate. Overall, it's a great book and a must have for all foodies!
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1 of 4 people found the following review helpful
4.0 out of 5 stars Loved the read, seller was very friendly March 31 2011
By Val
I loved the book, the read was great.
The first copy I recieved had a slightly torn cover. I told the seller and he replied very quickly the same day and offered to send me another copy, free of charge, and I didn't have to send the other one back.

I would reccommend this seller. Very easy to work with.
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Most Helpful Customer Reviews on (beta) 3.6 out of 5 stars  46 reviews
240 of 258 people found the following review helpful
4.0 out of 5 stars Not what you're used to...... Dec 12 2006
By Margot Vigeant - Published on
If you're thinking about buying this book, you are interested in the chemistry of food and have probably read Robert Wolke's "What Einstein Told his Cook" or Joe Schwarcz's "That's the way the Cookie Crumbles" or perhaps even the paragon of English-language food chemistry: Harold McGee's "On Food and Cooking". If you haven't, I recommend you start with one of those first ("Einstein" would be my #1 choice).

Why? Because those books are better written and about topics that are of more general interest to a North American audience. Molecular Gastronomy is unabashedly FRENCH - which is an excellent thing, but surprising if you're not expecting it. The foods it focuses on are French foods, the research it cites is French research, and I suspect even the translator has French as his first language. So, for example, this book discusses the "Perfect Sabayon" - a lovely culinary question, however one that many Americans (even "foodie" Americans) might find less interesting than the question of cookies going stale (as covered in Schwarcz). The translation is odd.... it is clear, in reading it, that it wasn't originally written in English. Some particularly French phrasing persists in the translation and I am also not convinced that the translator had as extensive a chemical vocabulary as was called for (for example, the phrase "vitreous transition temperature" is used, where "glass transition temperature" is the term used in most materials science texts).

As other reviewers have commented, the vignettes themselves may leave something to be desired. Each chapter is quite brief (Schwartcz's work is similar), so may not have the text to go into the depth a reader might desire. However, the real strength of this work is that it addresses interesting food/chemical questions that aren't being covered by the North American writers.... there's a lot of wine, cheese, and emulsified sauce in this book that you don't see anywhere else.
53 of 57 people found the following review helpful
3.0 out of 5 stars I'm not nearly as impressed as Saveur was. Jan. 23 2007
By Andrew Grygus - Published on
Format:Hardcover|Verified Purchase
Craftsmanship looks impressive, until you try to read it. The italic "g" and several accented characters are simply not in the typeface used and are replaced by spaces leaving you guessing at what they might be, and the translator didn't fully understand the usage of "I" vs. "me".

I think some have been dazzled by scientific words they didn't understand and afraid to call it fluff. There's not near enough science to satisfy a scientist but way more than enough undefined organic chemical names to glaze the eyes of even a highly educated cook.

I can get you a really great deal on a disulfide bridge - you want phenylthiocarbamide with that?

The chapters are mercifully short, but it's quite difficult to extract any practical information from a great many of them. They often end with questions - some clearly state unknowns, which is fine, but others leave you wondering if they are questions or answers. Taking a whole chapter to explain the choice of title would have been fair warning had I not already purchased the book.

For the record, I have read two much larger science/cooking volumes by Harold McGee (On Food and Cooking, The Curious Cook), end to end with great interest and I recommend them highly.
50 of 55 people found the following review helpful
5.0 out of 5 stars Exploring the Science behind Cooking March 4 2006
By John Matlock - Published on
Cooking, which has certainly been around for a long time, has been treated more as an art than a science. The recipies and techniques that we follow are handed cown from parent to child, or since writing was invented from chef to student.

But do many of these procedures make sense. Why do we have such traditional ideas of cooking that seem almost cast in stone with little or no evidence that this is indeed the best way to do things.

In this book M. This states a principle, but carrying it further he researches where this principle originated, and then conducts carefully measured experiments to see if this is true. For instance in making beef stock, the rule says put the meat into cold water and increase the temperature gradually. What happens if you put the meat into boiling water? Or what is the difference in Cheeses that are made from milk from cows that had south facing fields when compared to cows on fields that faced a northern slope. What about if the cow was fed silage (wet grass stored in silow where it ferments)? And what's the best way to test whiskey?

That's the idea, here is the analysis of cooking taken to a scientific level. It's a fascinating book for one interested in more than just the mechanics of cooking. I was reminded of Russ Parson's book 'How to Read a French Fry.'
44 of 48 people found the following review helpful
2.0 out of 5 stars A Letdown Aug. 18 2009
By Brian LeBaron - Published on
I had very high hopes for this book. I thought it was going to be a great read for someone who is well versed in science and wants to learn more about cooking methods. I was wrong.

I have a not insignificant number of problems with the book, which I'll go through rather quickly. First, I could tell as early as the introduction that something was off about the writing. I don't know how the book read in its original French, but this is one of the most awkward translations I've ever seen. Nothing screams out at you - there aren't typos, grammatical errors, or incomplete sentences. It's the style. This book completely lacks a writer's style. I suspect it may have been translated rather literally by a person who was not an established English writer, but by someone who could indeed write in English. There is absolutely no flow - not only from chapter to chapter (it is important to note that there are 100 chapters in this book, for an average of 3 pages per chapter), but also not from the beginning of one chapter to the end of it, nor even from the beginning of some paragraphs to their ends. All of the words are on the page and all of the thoughts are there, but they are not strung together well at all. While I wouldn't describe it as 'incoherent,' it is painful to follow. There is rarely, if ever, any coherence from one chapter to another for more than two or [if ever] three at a time. The progression is not at all natural and seems entirely arbitrary. Each chapter barely covers anything - as I said, they are only two to three pages each. How much can you say in so little space, especially when the chapter following it is on a different topic entirely?

The other thing that bothers me is the science. It should be said that I am a scientist by trade and training, and a lover of food and writing by hobby. As someone who reads and produces scientific research, I can say that the author of this book is not such a person. What he appears to have done is found 100 'interesting' articles about food and cooking, and then summarized each article in its own three page chapter. The original research is at best only mentioned vaguely, though the end of the book does have a 9 page 'Further Reading' section (in alphabetical order) which I suspect is actually his 'References' section (I do not care enough to check, especially since it is not even broken up into the 'four parts' of the book). It is very apparent by the summaries of the research that the author (or, perhaps the translator - I don't know how one could tell the difference) did not really understand what he was reading. One particular blurb about 'the alpha subunit of G proteins' strongly reeked of someone who was parroting words he didn't understand (because G-Protein Coupled Receptors are something I do I understand by nature of my work). In almost all of these summaries, the author will throw out terms and phrases such as "a truncated form of a neuronal protein known as a metabotropic glutamate receptor, or mGluR4" (page 98 for the curious) and will absolutely avoid explaining what any of that means, including why a truncated protein is significant, why the protein is 'neuronal,' or what a metabotropic receptor is. If he were a scientist, he would display some sort of adeptness with the terms, and the scientific audience would know what he is talking about. He isn't, though, and phrases like that leave me a bit puzzled even though I know exactly what the fancy words mean. He has therefore completely missed the mark on his audience, the layman. In the rare occasion where he does try to define a scientific term like that, he will use something resembling a textbook definition. The problem with this lies in that the description has you looking up more terms than the original point in question did. The appropriate method for description of these terms is analogy, not denotation. Analogies would help the audience understand what is important and why it is important. Unfortunately, the book has none of these, and is comparable to a magician distracting you with his left hand while he prepares the next magic trick in his right (see what I did there? Analogy).

Finally, for a book about food and cooking, it MUST be said that there are ZERO recipes in the book. There are not even SUGGESTIONS of recipes. There is plenty of 'proteins denature at X temperature,' but there is absolutely no incentive to cook. Science is a wonderful thing, really. But why write a book about cooking without actually doing anything about it? If you want science in your kitchen, read Robert Wolke's Einstein books. They didn't blow my mind, but they are more interesting, better written, more practical, and they even manage to squeeze some recipes in regarding the science in the book! Barham's Science of Cooking, though bland, is better than this book and again at least it has both SCIENCE and COOKING. If you are interested in baking, Reinhart's Bread Baker's Apprentice has much to teach you about bread, enzymes, etc. (though it is not strictly a science book). And finally, Alton Brown is always more accessible and more interesting than this book could ever hope to be, even though his stuff is a little goofy sometimes.

I think that covers most of my problems with the book. Cliff's Notes: It was not scientific, it didn't make me want to cook, didn't go in depth on any topics, didn't display mastery or even comprehension of most topics covered, was hard to follow, and was not unified in theme.

When I find a really good book on science and cooking, I'll let you know.
18 of 19 people found the following review helpful
4.0 out of 5 stars Very well written, almost too technical May 23 2006
By JFT - Published on
Mr. This has written a well-developed group of essays, really scientific reports, on aspects of cuisine. This is neither a consideration of cooking artistry or technique, but rather varied explorations of the scientific principles behind the transformation of materials in food science. I found many of the essays interesting although some have less relevance to my kitchen than others. Some essays are clearly written for other food industry professionals--the discussion of vinaigrette includes the xanthan gum, et al, which home cooks generally don't use to stabilize their vinaigrettes. Where Mr. This gets really interesting is in his multi-essay development of emulsions (mayonnaise, vinaigrette, flan, quiche, cream, etc.), gels, and the chemistry behind them. I am already excited to try his suggestions for a chocolate 'dispersion'. In fact, I would recommend to Mr. This, should he write another book for a more general audience, to focus on the emulsion and the gel as central concepts of his cuisine, which have opened up new potential worlds of innovation. Throughout the book he strikes a good balance between respect for tradition (as a source of preliminary hypotheses to be tested) and innovation--his discussion of potential new two-phase cooking techniques from a complete matrix was quite French in its precision and dream of new potentials. Not to be missed, once you have made it through the book, is his witty and worthy glossary.

The writing is quite scientific and usually, but not always, well translated from French. In places this irritated me, such as an appositive "Mr. X, he who does such and such, walked..." (not the exact quote), the 'he who does such and such' being a word-for-word translation of the French "celui qui fait...". However this was an irritation and not an impediment.

I do strongly recommend this book although it is NOT the best for a general foodie-science geek who wants only to understand the principles behind most common household cooking techniques. That is done much better by Alton Brown, et al and this book presupposes such knowledge, and more. It is a more advanced text and a look into the new world of 'molecular gastronomy' as a science and the brave new world it is ushering in.
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