Hervé This

An academic exploration of the biochemistry and physiology of flavour. Occasionally the history and description is too detailed for a general reading. In a few instances, there were inaccuracies (for example, comments about the molecules described as 'tannins'). Editing should have included a thorough review by career food chemistry professionals from a range of backgrounds to ensure the writing was not misleading. Despite this criticism, the book is a marvellous revelation of how intricate show more the mind and body can be as it processes sensory experiences of taste. show less

This English translation from the original French is the first to bring the writing of Herve This to the home cooks of America. This is not a cook book, nor is it a textbook. If you are looking for step by step instructions, look elsewhere. However, if you are looking for a thought provoking, enthusiastic discussion of the science behind cooking, this book is an excellent read. Each chapter is a stand alone discussion of the chemistry and physics of food and eating, though certain foods, show more such as mayonnaise, are returned to frequently.

Molecular Gastronomy is not a quick read, but one to be savored. Having some college level chemistry under your belt may be helpful, as in some chapters This throws around complex chemical names, but it is not strictly necessary to understand most of the book. If you enjoy watching Alton Brown's Good Eats or are just looking for some new inspiration in your kitchen, this book is highly recommended. show less

It's not alchemy that makes the crust of bread brown or cheese so addictive. It is basic chemistry. This is a culinary scientists who breaks down the chemistry, microbiology, biochemistry, and physics of the kitchen to show why food is spicy, bread rises (best with old flour), and other mysteries that should help a budding chef understand his foods better. Best for people with a deep love for cooking and a basic understanding of science (having taken high school biology in the last 50 years, show more for example). show less

A well-known chemist, a popular French television personality, a best-selling cookbook author, the first person to hold a doctorate in molecular gastronomy, and, coincidentally, a former editor at Pour la Science, the French edition of Scientific American. All these appellation come together in Herv? This, a scholar-gastronome who now has his first book available in English. One of the founders of molecular gastronomy, which brings the instruments and experimental techniques of the lab into show more the kitchen, the author blends practical tips and provocative suggestions with serious discussions - about how the brain perceives tastes, for example, and how chewing affects food. show less