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005 20160527041123.6
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008 060224s2006 nyu ob 001 0 eng d
019 811408359|a818854336|a945774820
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020 |z9780231133128|q(cloth ;|qalkaline paper)
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049 RIDW
050 4 TX546|b.T5513 2006eb
072 7 TEC|x012000|2bisacsh
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072 7 SCI055000|2bisacsh
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090 TX546|b.T5513 2006eb
100 1 This, Hervé.|0https://id.loc.gov/authorities/names/
no94034616
240 10 Casseroles et éprouvettes.|lEnglish|0https://id.loc.gov/
authorities/names/n2005068135
245 10 Molecular gastronomy :|bexploring the science of flavor /
|cHervé This ; translated by M.B. DeBevoise.
264 1 New York :|bColumbia University Press,|c[2006]
264 4 |c©2006
300 1 online resource (xi, 377 pages).
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Arts and traditions of the table
504 Includes bibliographical references (pages 351-360) and
index.
505 0 Series Editor's Preface; Introduction to theEnglish-
Language Edition; Part One: Secrets of the Kitchen; 1.
Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4.
Quiches, Quenelles, and Puff Pastries; 5. Échaudés and
Gnocchi; 6. The Well-Leavened Soufflé; 7. Quenelles and
Their Cousins; 8. Fondue; 9. Roasting Beef; 10. Seasoning
Steak; 11. Wine and Marinades; 12. Color and Freshness;
13. Softening Lentils; 14. Souffléed Potatoes; 15.
Preserves and Preserving Pans; 16. Saving a Crème
Anglaise; 17. Grains of Salt; 18. Of Champagne and
Teaspoons; 19. Coffee, Tea, and Milk.
505 8 Part Two: The Physiology of Flavor20. Food as Medicine;
21. Taste and Digestion; 22. Taste in the Brain; 23.
Papillary Cells; 24. How Salt Affects Taste; 25. Detecting
Tastes; 26. Bitter Tastes; 27. Hot Up Front; 28. The Taste
of Cold; 29. Mastication; 30. Tenderness and Juiciness;
31. Measuring Aromas; 32. At Table in the Nursery; 33.
Food Allergies; 34. Public Health Alerts; Part Three:
Investigations & Models; 35. The Secret of Bread; 36.
Yeast and Bread; 37. Curious Yellow; 38. Gustatory
Paradoxes; 39. The Taste of Food; 40. Lumps and Strings;
41. Foams; 42. Hard Sausage; 43. Spanish Hams.
505 8 44. Foie Gras45. Antioxidant Agents; 46. Trout; 47.
Cooking Times; 48. The Flavor of Roasted Meats; 49.
Tenderizing Meats; 50. Al Dente; 51. Forgotten Vegetables;
52. Preserving Mushrooms; 53. Truffles; 54. More Flavor;
55. French Fries; 56. Mashed Potatoes; 57. Algal Fibers;
58. Cheeses; 59. From Grass to Cheese; 60. The Tastes of
Cheese; 61. Yogurt; 62. Milk Solids; 63. Sabayons; 64.
Fruits in Syrup; 65. Fibers and Jams; 66. The Whitening of
Chocolate; 67. Caramel; 68. Bread and Crackers; 69. The
Terroirs of Alsace; 70. Length in the Mouth; 71. Tannins;
72. Yellow Wine.
505 8 73. Wine Without Dregs74. Sulfur and Wine; 75. Wine
Glasses; 76. Wine and Temperature; 77. Champagne and Its
Foam; 78. Champagne in a Flute; 79. Demi Versus Magnum;
80. The Terroirs of Whiskey; 81. Cartagenes; 82. Tea; Part
Four: A Cuisine for Tomorrow; 83. Cooking in a Vacuum; 84.
Aromas or Reactions?; 85. Butter: A False Solid; 86. Liver
Mousse; 87. In Praise of Fats; 88. Mayonnaises; 89. Aioli
Generalized; 90. Orders of Magnitude; 91. Hundred-Year-Old
Eggs; 92. Smoking Salmon; 93. Methods and Principles; 94.
Pure Beef; 95. Fortified Cheeses; 96. Chantilly Chocolate.
505 8 97. Everything Chocolate98. Playing with Texture; 99.
Christmas Recipes; 100. The Hidden Taste of Wine; 101.
Teleolfaction; Glossary; Further Reading; Index.
520 Hervé This (pronounced ""Teess"") is an internationally
renowned chemist, a popular French television personality,
a bestselling cookbook author, a longtime collaborator
with the famed French chef Pierre Gagnaire, and the only
person to hold a doctorate in molecular gastronomy, a
cutting-edge field he pioneered. Bringing the instruments
and experimental techniques of the laboratory into the
kitchen, This 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.
546 Translated from the French.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food|xSensory evaluation.|0https://id.loc.gov/authorities/
subjects/sh85050222
650 0 Flavor.|0https://id.loc.gov/authorities/subjects/
sh85049034
650 0 Gastronomy.|0https://id.loc.gov/authorities/subjects/
sh85053492
650 7 Food|xSensory evaluation.|2fast|0https://id.worldcat.org/
fast/930607
650 7 Flavor.|2fast|0https://id.worldcat.org/fast/927108
650 7 Gastronomy.|2fast|0https://id.worldcat.org/fast/938901
655 4 Electronic books.
776 08 |iPrint version:|aThis, Hervé.|sCasseroles et éprouvettes.
English.|tMolecular gastronomy.|dNew York : Columbia
University Press, ©2006|z023113312X|w(DLC) 2005053784
|w(OCoLC)61652822
830 0 Arts and traditions of the table.|0https://id.loc.gov/
authorities/names/n2001000537
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=149413|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20160615|cEBSCO|tebscoebooksacademic|lridw
994 92|bRID
