Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) @ richardeward.com

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by Hervé This
from Columbia University Press

Customer Reviews:

• Avg. Customer Rating: 4.0 / 5.0

• interestng, but seriously flawed
  This book is one of many that points to the relationship between science and the culinary arts: to the physical and chemical magician behind the curtain of delight. A book that attempts to do that has certain responsibilities and the greatest of these may be accuracy. I lost count of the mistakes, but some of the simplest are the temperature conversions from celcius to fahrenheit. The cook attempting any of the procedures in the book should double-check the temperatures recommended and the fahrenheit-based... more info

• interesting, sometimes dry or explanations unclear
  As a biochemist, I enjoyed reading this book. The connection of science and cooking is very interesting. Sometimes, the information is presented too dryly. The science behind the book is usually presented clearly, but I did find a couple of minor scientific errors. I would recommend this book to anyone wanting a scientific explanation of cooking or how science could be used to experiment with cooking.

• For the scientist-cook
  After reading the Italian translation a coupe of years ago, I was so much hoping for an English translation, and here it is; and it's brilliant! It's quite one thing to follow recipes and follow instructions, and quite another to understand at a physico-chemical level WHY you need to do things in a certain way. As a scientisty person- really, just as a curious person- you want to know what's happening to the meat that makes it tender and flavorful, or the cake just that right consistency.
  I guess the... more info

• Cooking related...but not a book of advanced recipes or cooking techniques
  An interesting pseudo-culinary book.
  I must begin by stating that I love to cook and any book, video, program etc. that involves cooking tweaks my interest; and so I approached this book by Herve This (pronounced 'Teess') with great anticipation.
  This translated book (and I felt that there may have been a little something lost in the translation) has 101 chapters on various culinary topics; each chapter being no more that 2 - 2 1/2 pages long. Also there is an excellent glossary, index and a list... more info

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