Molecular gastronomy : exploring the science of flavor /
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| Author / Creator: | This, Hervé. |
|---|---|
| Uniform title: | Casseroles et éprouvettes. English |
| Imprint: | New York : Columbia University Press, c2006. |
| Description: | xi, 377 p. : ill. ; 21 cm. |
| Language: | English |
| Series: | Arts and traditions of the table |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/5840632 |
Table of Contents:
- Series Editor's Preface
- Introduction to the English-Language Edition
- Part 1. Secrets of the Kitchen
- 1. Making Stock
- 2. Clarifying Stock
- 3. Hard-Boiled Eggs
- 4. Quiches, Quenelles, and Puff Pastries
- 5. Echaudes and Gnocchi
- 6. The Well-Leavened Souffle
- 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. Souffleed Potatoes
- 15. Preserves and Preserving Pans
- 16. Saving a Creme Anglaise
- 17. Grains of Salt
- 18. Of Champagne and Teaspoons
- 19. Coffee, Tea, and Milk
- Part 2. The Physiology of Flavor
- 20. 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 3. Investigations and 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
- 44. Foie Gras
- 45. 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
- 73. Wine Without Dregs
- 74. 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 Whisky
- 81. Cartagenes
- 82. Tea
- Part 4. 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
- 97. Everything Chocolate
- 98. Playing with Texture
- 99. Christmas Recipes
- 100. The Hidden Taste of Wine
- 101. Teleolfaction
- Glossary
- Further Reading
- Index
