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Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History) Hardcover – 3 Feb 2006

3.9 out of 5 stars 28 customer reviews

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Product details

  • Hardcover: 320 pages
  • Publisher: Columbia University Press; Reprint edition (3 Feb. 2006)
  • Language: English
  • ISBN-10: 023113312X
  • ISBN-13: 978-0231133128
  • Product Dimensions: 16.2 x 2.5 x 21.1 cm
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Bestsellers Rank: 241,363 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Review

"This has written an interesting and timely combination of our everyday experience with sophisticated science." -- Claudia Kousoulas, "Appetite for Books"

"Mr. This's book will broaden the way you think about food." -- "New York Sun"

"It is a wonderful book... it will appeal to anyone with an interest in the science of cooking." -- "O Chef"

"This's book is for anyone who likes to eat or cook... Highly Recommended." -- "Choice"

"This offers some though-provoking opportunities for play in the kitchen." -- "Pagosa Springs Sun"

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

"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"

"Mr. This's book will broaden the way you think about food." -- New York Sun

"This's book is for anyone who likes to eat or cook... Highly Recommended." -- Choice

"This offers some though-provoking opportunities for play in the kitchen." -- Pagosa Springs Sun

"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

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

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

"This has written an interesting and timely combination of our everyday experience with sophisticated science." -- Claudia Kousoulas, Appetite for Books

"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

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

"Mr. This's book will broaden the way you think about food." -- "New York Sun"

"This's book is for anyone who likes to eat or cook... Highly Recommended." -- "Choice"

"This offers some though-provoking opportunities for play in the kitchen." -- "Pagosa Springs Sun"

"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"

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

"This has written an interesting and timely combination of our everyday experience with sophisticated science." -- Claudia Kousoulas, "Appetite for Books"

"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"

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

"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] captivating little book." -- "Economist"

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

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

"[A] captivating little book." -- "The Economist"

"He is revered by the revered." -- JJ Goode, "epicurious.com"

This has written an interesting and timely combination of our everyday experience with sophisticated science.--Claudia Kousoulas"Appetite for Books" (01/01/0001)

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" (01/01/0001)

Anyone with an inordinate passion for cooking would love this book.--Mia Stainsby"Vancouver Sun" (01/01/0001)

He is revered by the revered.--JJ Goode"epicurious.com" (01/01/0001)

This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.--Todd Coleman"Saveur" (01/01/0001)

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

A timely addition... Suitable for both scientists and the lay public.--Thorvald Pedersen"EMBO Reports" (01/01/0001)

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

--Claudia Kousoulas"Appetite for Books" (01/01/0001)

He is revered by the revered.

--JJ Goode"epicurious.com" (01/01/0001)

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

--Todd Coleman"Saveur" (01/01/0001)

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" (01/01/0001)

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

--Mia Stainsby"Vancouver Sun" (01/01/0001)

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

--Thorvald Pedersen"EMBO Reports" (01/01/0001)

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

--Keanu Reeves

About the Author

Herv 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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Customer Reviews

Top Customer Reviews

Format: Hardcover
I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details.

The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting.

Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low.
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Format: Hardcover
to be honest this book was a little bit of an anti-climax. The topics covered, although interesting, seemed to have little in the way of a conclusion. This book covers nothing that hasn't been covered in other more detailed books on the subject.
Harold Mcgee 'On Food & Cooking' covers and explains more.
Unless you want a coffee table book don't waste your money.
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Format: Hardcover
This excellent translation of Herve This' work as the only Dr with a PHd in a molecular gastronomy, begins a journey of discovery into the science behind food and cooking. Ever wondered how to keep a joint of beef moist whilst cooking, or why a souffle sinks? This (pronounced Thees) not only dispels many old wives tales, but raises fascinating new questions and ideas! He argues that molecular gastronomy is not just a stylish fad or media generated notion, but is a serious accademic pursuit, with great application. After all, says Herve This, 'what good is advice, if it isn't always good'? This is a witty and clever book, well worth adding to the collection of any devoted chef or the individual passionate about food.
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Format: Paperback Verified Purchase
I quite enjoyed this book but I found it a bit frustrating that it seemed to be predominantly composed of questions about food and cooking that were never really answered - it offered up a lot to think about, but if you're hoping you can flick through this book alone and learn a bunch of new stuff then you'll likely be disappointed.

It was well written though and an enjoyable read; I also enjoyed that it was comprised of lots of short (mostly 3 page) chapters which meant that you could pick it up and read a complete chapter whenever you had a spare minute.
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By Bluebell TOP 500 REVIEWER on 12 Mar. 2008
Format: Hardcover Verified Purchase
This is very interesting book covering a wide range of topics on the subject of flavour, taste and smell perception as well as the application of basic science to food and drink technology. I was particularly interested in the recent research into the physiology of taste perception, which until recently was the poor cousin of that of the sense of smell. There is a fair bit of chemistry, biochemistry and physics to take in to get full value from the book so I think this book would appeal most to those not only interested in food and cooking but also with some scientific knowledge. The last section of the book focuses on how the physico-chemical properties of ingredients like eggs or fats can be manipulated into creating novel recipes for foods. One can see where the likes of the innovative chef Heston Blumenthal got his inspiration.
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Format: Paperback Verified Purchase
What makes me really sad when I read this book, is what a marvellously interesting and utterly captivating book someone could have made with the information contained in this one, but which the author unfortunately has failed miserably to achieve. If you approach this book from the angle of a chemist, then maybe you won't agree, but if you think you will here find a book of any use whatsoever in the kitchen - think again.
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Format: Paperback Verified Purchase
Bought this used and I am very happy with it. As a food technologist and product development specialist, I find it an enjoyable and interesting reference text and also for the odd moment of reading. A keeper.
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Format: Hardcover
Strangely enough for a professional scientist, This' book contains an extraordinary number of basic temperature conversion mistakes (and I'm not talking a few degrees here and there, more like 100C in some cases).

That aside, the only real problem I've found is that I can't put the book down for long enough to actually try to cook something.
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