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Molecular Gastronomy

Exploring the Science of Flavor

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Molecular Gastronomy

Written by: Herve This
Narrated by: Dennis Holland
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About this listen

 This book will appeal to foodies and those who are deprived of cookbooks in audio format.

Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of 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 before making scientific pronouncements.

Most of the discussions revolve around common practices and phenomenon: chilling wine, why spices are spicy, how to best cool a hot drink. This experimentation is not just for the mildly curious, but listeners unafraid to microwave mayonnaise will find many ideas here.

©2006 Columbia University Press (P)2008 Audible, Inc. Chemistry Food & Wine Physics Science Wine Food Science
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Great as a reference tool!!!

Great as a reference tool!!!
But a boring read so it’s easy to get Distracted but have gone back to chapters and it has plenty of thoughtful insight for any chef of any level

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