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.
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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 epicurious.com
A wonderful book.... it will appeal to anyone with an interest in the science of cooking.
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
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
This book is laden with science while rendering a clear approach to flavor.
[A] captivating little book.
He is fantastic. I didn't really cook before but this book may be changing my life.
this is a great book on so many levels