{"title":"Hervé This","description":"\u003cp\u003eDelve into the fascinating world of culinary science with the works of \u003cem\u003eHervé This\u003c\/em\u003e, a pioneering French chemist renowned for his expertise in molecular gastronomy. Known for bridging the gap between the art of cooking and the science of food, Hervé This explores the chemistry behind flavours and textures in ways that inspire both professional chefs and home cooks alike.\u003c\/p\u003e\n\n\u003cp\u003eIn \u003cstrong\u003eBuilding a Meal\u003c\/strong\u003e, Hervé This guides you through an exhilarating journey that challenges traditional cooking techniques by unveiling the scientific principles underpinning how we prepare and savour our meals. His insights not only offer a deeper understanding of gastronomy but also inspire innovation in the kitchen.\u003c\/p\u003e\n\n\u003cp\u003eWith \u003cstrong\u003eMolecular Gastronomy\u003c\/strong\u003e, Hervé This invites food enthusiasts to explore the transformative effects of applying scientific methods to cooking processes. By dissecting the science of taste and the physical changes in ingredients, he empowers readers to experiment and enhance their culinary creations, making this collection a must-read for anyone passionate about modernist cuisine.\u003c\/p\u003e\n\n\u003cp\u003eDiscover the revolutionary perspectives of Hervé This and embark on a culinary adventure that synthesises science and art in your cooking explorations. Expand your knowledge and culinary skillset with these insightful reads from a leader in food science. \u003c\/p\u003e","products":[{"product_id":"building-a-meal-by-herve-this-9780231144674","title":"Building a Meal","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eAn internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy—the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.\u003c\/p\u003e\n\n\u003cp\u003eWith this new book, \u003cem\u003eBuilding a Meal\u003c\/em\u003e, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favourites—hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse—he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More importantly, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity.\u003c\/p\u003e\n\n\u003cp\u003eBy showing that the creation of a meal is as satisfying as its consumption, Hervé This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46997960720620,"sku":"9780231144674","price":28.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/7503443482270.jpg?v=1763200967"},{"product_id":"molecular-gastronomy-by-herve-this-9780231133128","title":"Molecular Gastronomy","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eHervé 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.\u003c\/p\u003e\n\n\u003cp\u003eBringing 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, gourmets, and scientists alike.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMolecular Gastronomy\u003c\/em\u003e, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honoured 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.\u003c\/p\u003e\n\n\u003cp\u003eHe goes on to discuss the physiology of flavour and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyses what happens as they are baked, cured, cooked, and chilled.\u003c\/p\u003e\n\n\u003cp\u003eLooking 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? \u003cem\u003eMolecular Gastronomy\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998525444332,"sku":"9780231133128","price":56.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/7387983482270.jpg?v=1763218493"},{"product_id":"molecular-gastronomy-by-herve-this-9780231133135","title":"Molecular Gastronomy","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eHervé 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.\u003c\/p\u003e\n\n\u003cp\u003eBringing 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, gourmets, and scientists alike.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eMolecular Gastronomy\u003c\/em\u003e, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honoured 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. He goes on to discuss the physiology of flavour and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli.\u003c\/p\u003e\n\n\u003cp\u003eExamining the molecular properties of bread, ham, foie gras, and champagne, the book analyses what happens as they are baked, cured, cooked, and chilled. 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? \u003cem\u003eMolecular Gastronomy\u003c\/em\u003e explains how to make them.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998525477100,"sku":"9780231133135","price":35.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/7388053482270.jpg?v=1763218509"}],"url":"https:\/\/bookhero.pro\/collections\/herve-this.oembed","provider":"Book Hero","version":"1.0","type":"link"}