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Molecular Gastronomy

Exploring the Science of Flavor

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Molecular Gastronomy

By: Herve This
Narrated by: Dennis Holland
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About this listen

 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. Cooking Food Science Gastronomy Physics Science Wine & Beverages Wine

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Profile Image for Chris Pedder

Dull as Dishwater

What disappointed you about Molecular Gastronomy?

I find the subject of molecular gastronomy quite fascinating. Despite that, I found this book perhaps the dullest I have ever read on the subject. Poorly thought out and conceived, there is little logic in its presentation. Highly disappointing.

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