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Molecular Gastronomy

Exploring the Science of Flavor

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Molecular Gastronomy

Auteur(s): Herve This
Narrateur(s): Dennis Holland
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À propos de cet audio

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.
Chimie Nourriture et vin Physique Science Gastronomie Science de l’alimentation
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Les plus pertinents
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

Great as a reference tool!!!

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