Cooking has been viewed by most as an art, whereas it is both an art and science.
For millions, molecular gastronomy today means modern, scientific cooking; using finely calibrated devices, fancy machines that make foods foam or foamy, miniscule portions, and very artistic presentations.
This book deals with the physical and chemical aspects of cooking – the reaction of food when it is subjected to heat, or when treated with acid liquids, flavours, tastes, and aromas.
The author devotes several articles to beverages, their flavours at different temperatures, how much time they need to properly cool or warm up.
Here, bottle sizes, and glass thickness have not been taken into consideration.
Herve This is a French physicist and chemist. He founded with a colleague (Kurti) the science molecular gastronomy that explores cooking from physical and chemical perspectives.
In this book the author explains, in scientific terms, and in 101 short articles, the mechanics of cooking from physical and chemical perspectives.
All articles provide readers with insights behind physics and chemistry of cooking.
This book should be required reading for all culinary students, cooks, and amateurs who like to know more about what they ingest and what it does to their body.
If you ever wanted to know what butter, mayonnaise, sauce Hollandaise, or sauce Béarnaise are, this book will enlighten you.
There are a few recipes you can try, but this is not a book of recipes.
The original text is in French and the translator chose a literal method of translation which some will find lacks flow, but the narrative is clear and concise.