Molecular Gastronomy: Exploring the Science of Flavor (Unabridged)
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4.8 • 5 Ratings
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- $21.99
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- $21.99
Publisher Description
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.
Customer Reviews
Must have to hone our skills into the future
This book will give chefs a great base for what is gonna be a must in execution and menu development heading into the future... A progressive approach in serving known dishes in a way never seen before ...... Jaime reader may find it a bit bland if you will, chefs must have this book in their kitchens
More the chef then the foodie.
How a foodie would be Intrigued by this book I could understand but this is food science thus not the most entertaining book. That being said, as a chef I love this. Despite being somewhat dull it is extremely useful for even the home cook. Jam packed with myth vs fact from cooking eggs to the function of salt and much more.