Science of the Oven

Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet who has translated more than twenty works from French.

• Into the Mouth 1. Let Us Play with Our Senses 2. Health and Diet 3. What Are the Notes? 4. The Question of Hors d'oeuvres 5. Understanding, Perfecting 6. Without Forgetting All That Makes Life Beautiful 7. From Molecular Cuisine to Culinary Constructivism A Last Bite for the Road Glossary Bibliography Index

What Herve This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology. -- Albert Sonnenfeld, translator of Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe For people with a (very) serious interest in food, this is satisfying stuff. The Australian Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking... Highly recommended. Choice This is one of those books that could be great for holiday reading by the curious as well as being an essential part of academic study. Yum.fi