Molecular Gastronomy
Exploring the Science of Flavor
Failed to add items
Add to Cart failed.
Add to Wish List failed.
Remove from wish list failed.
Follow podcast failed
Unfollow podcast failed
Buy Now for $31.26
No default payment method selected.
We are sorry. We are not allowed to sell this product with the selected payment method
-
Narrated by:
-
Dennis Holland
-
Written by:
-
Herve This
About this listen
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.What listeners say about Molecular Gastronomy
Average Customer RatingsReviews - Please select the tabs below to change the source of reviews.
-
Overall
-
Performance
-
Story
- Anonymous User
- 2022-01-04
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
Something went wrong. Please try again in a few minutes.
You voted on this review!
You reported this review!