De la science aux fourneaux



De la science aux fourneaux Mayonnaise Takes When A Series Of Liquids Form A Semisolid Consistency Eggs, A Liquid, Become Solid As They Are Heated, Whereas, Under The Same Conditions, Solids Melt When Meat Is Roasted, Its Surface Browns And It Acquires Taste And Texture What Accounts For These Extraordinary Transformations The Answer Chemistry And Physics With Trademark Clarity And Wit, Herve This Launches A Wry Investigation Into The Chemical Art Of Cooking Unraveling The Science Behind Common Culinary Technique And Practice, Herv This Breaks Food Down To Its Molecular Components And Matches Them To Cooking S Chemical Reactions He Translates The Complex Processes Of The Oven Into Everyday Knowledge For Professional Chefs And Casual Cooks Demystifies The Meaning Of Taste And The Making Of Flavor Describes The Properties Of Liquids, Salts, Sugars, Oils, And Fats And Defines The Principles Of Culinary Practice, Which Endow Food With Sensual As Well As Nutritional Value.For Fans Of Herv This S Popular Volumes And For Newcomers To His Celebrated Approach, The Science Of The Oven Fuses The Physiology Of Taste To The Molecular Structure Of Bodies And Food, Expertly Expanding The Possibilities Of The Kitchen.

  • Hardcover
  • 206 pages
  • De la science aux fourneaux
  • Hervé This
  • English
  • 20 January 2018
  • 9780231147064

About the Author: Hervé This

Herv This is is a French physical chemist who works at the Institut National de la Recherche Agronomique His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be used as a tool to enhance culinary experiences, rather than the purely empirical knowledge which often than not dictates the rules in the kitchen With the late Nicholas Ku


10 thoughts on “De la science aux fourneaux

  1. says:

    Interesting read The style was a little all over the place, which detracted from the content In spite of this, I learned quite a bit about the physical processes that occur while different substances ...

  2. says:

    Libro che tratta argomenti interessanti e con ogni tanto spunti e informazioni curiose, ma la scrittura e la struttura del libro non aiutano, il sottotitolo parla di piccolo trattato ma due pagine per ogni argomento mi sono sembrate poche, si finisce per leggere solo aneddoti o esperimenti di cui si sanno solo i risultati certe volte neanche quelli , alcuni argomenti poi erano ostici da capire sia per la unicit della cucina francese sia perch serve una certa cultura su vari a...

  3. says:

    Potrebbe contenere tante informazioni utili e curiosit in cucina, invece si salva forse il 2% di questo libro Tante cose buttate l , ma poi non spiegate Cornetti di chimica, fisica e biologia spiegati in modo sommario per renderli comprensibili anche ai non scienziati.Non consigliato.

  4. says:

    A book I will have reread in quieter moments to get any of the immense lessons and paradigm shifts in this book So much to take in at once Not for the light reader.

  5. says:

    I received this book as a review copy from the publisher The Science of the Oven explores the chemistry and physics of cooking and eating.The author s main focus was on how the scientific understanding of cooking and eating can lead to new possibilities in food experimentation He discussed new scientific findings, explained how this information could be used to make cooking effective or exact or varied in taste, and then sometimes offered experiments a reader could do in the kitchen to demonstrate the point or create a new taste for his her eating pleasure.The introduction was very chatty and funny with asides in the middle of sentences The asides decreased in the main part of the book, but the author s enthusiasm for the subject still shone through.The book is easiest to follow if you have at least a basic understanding of chemistry However, he did explain scientific terms as he went along and assumed he was talking to a non scientist He generally kept the explanation simple or gave a summary statement in nontechnical language after giving the technical explanation There was a short glossary of terms at the back to help with this.Chapters 1 4 reported in detail on a series of scientific studies and so were a bit heavy on the technical language Chapters 4 7 still focused on the science but were conversational in language and easier for me to follow.Chapter One explored how our various senses affect how we...

  6. says:

    It might sound obvious at first glance, yet if you have to really answer the question you might be stumped and struggle to give a proper answer Such as What happens in the oven when you cook something Highly acclaimed physical chemist and author of many well respected gastronomy books Herv This has put his mind to many vexing questions and produced a book for us all to help answer the question Written in a great style whereby it can be read by both expert and amateur alike, you tend to find that your mind just skips over anything overtly technical without missing a beat, yet without feeling that you are missing out on something This book has not been dumbed down either, so the scientist or researcher can see exactly what makes a given thing tick the amateur just understands and accepts that something ticks A great balancing art.The level of detail in this book is particularly pleasing, especially in the way the author just casually, almost embarrassingly, just slips it in the book Take, for example, the section on the senses Why do we roast a piece of beef Obvious, you may say, but the reason...

  7. says:

    I have to say, the topic of the book is very ambitious I really thought that this book would break the cooking barrier for me by introducing cooking practices from a scientific perspective Unfortunately, it did not.The author mostly talks about the physics and chemistry of cooking and eating practices He presents many examples using different dishes and different types of cooking methods to argue against some commonly misinterpreted cooking claims, as he wanders on the surface of the true science behind these cooking techniques It all seems very interesting right Well, perhaps it was the bad translation the book was not originally written in English that made it very difficult ...

  8. says:

    This work on what molecular gastronomy is and isn t makes fr a lovely tease This text alludes to all sorts of fascinating discoveries in food chemistry and physics without delving deep enough into the science of it all to put off readers who didn t pursue the sciences in post secondary school That said, if you don t remember any of your high school chemistry osmosis, covalent bonding, acid...

  9. says:

    Interessante, moderatamente utile Ogni argomento occupa un paio di pagine in cui si fa un vago riassunto dello stato della conoscenza attuale, con alle volte informazioni utilizzabili pi un introduzione all argomento vista anche l...

  10. says:

    Herve This is always incredible

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