Molecular Gastronomy
Exploring the Science of Flavor
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Narrateur(s):
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Dennis Holland
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Auteur(s):
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Herve This
À propos de cet audio
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.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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