分子美食:探索风味科学（分子料理教父Hervé This） Molecular Gastronomy : Exploring the Science of Flavor

基本信息

Series:Arts and Traditions of the Table: Perspectives on Culinary History

Format:Paperback / softback 392 pages

Publisher:Columbia University Press

Imprint:Columbia University Press

ISBN:9780231133135

Published:18 Aug 2008

Weight:490g

Dimensions:204 x 152 x 19 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

将厨房科学提升到一个全新的分子美食水平，Hervé This正在改变法国和世界的烹饪方式!

Hervé This_国际知名人士和分子美食学的创始人，他将实验室的仪器和实验技术带入厨房，利用食物的化学、物理和生物学方面的新研究，挑战关于烹饪和饮食的传统观念。他的发现将为厨师、美食家和科学家带来乐趣、指导和好奇。

《分子美食》充满了实用的技巧、挑衅性的建议和深刻的洞察力。这本书重新审视并揭穿了各种关于烹饪的历史悠久的规则和箴言，并提出了准备各种菜肴的新的和改进的方法，从蛋饼和蛋黄酱到牛排和煮鸡蛋。展望未来，这本书想象了新的烹饪方法，并提出了新的菜肴。

一个没有鸡蛋的巧克力慕斯？

用微波炉烘烤的无面粉巧克力蛋糕？

分子美食学解释了如何制作它们？

这本书还向我们展示了如何烹饪薯条，为什么蛋奶酥会上升和下降，冷却香槟多长时间，何时给牛排调味，烹饪意大利面的正确方法，酒杯的形状如何影响葡萄酒的味道，为什么巧克力会变白，以及盐如何改变口味。

"这本书因其科学的严谨性而值得称道，对于那些喜欢揭穿烹饪神话的人来说，这本书将具有特别的吸引力。他将拓宽你对食物的思考方式。"--《纽约太阳报》

"一本精彩的书......它将吸引任何对烹饪科学有兴趣的人。"--O Chef

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet

Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

“This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur

“Will broaden the way you think about food.”—The New York Sun

“A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef

作者简介

Hervé This（1955年6月5日生于上塞纳省的苏雷纳，有时也被称为Hervé This-Benckhard，或Hervé This vo Kientza）是一名法国物理化学家，在法国巴黎农业大学国家农业研究学院工作。他的主要科学研究领域是分子美食学，即烹饪现象的科学（更确切地说，是寻找烹饪转变过程中发生的现象的机制）。

Hervé This (French: [ɛʁve tis]; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations).