Molecular Gastronomy

Series Editor's PrefaceIntroduction to the English Language AdditionPart One: Secrets of the Kitchen1 Making Stock2 Clarifying Stock3 Hard-Boiled Eggs4 Quiches, Quenelles, and Puff Pastries5 Echaudes and Gnocchi6 The Well-Leavened Souffle7 Quenelles and Their Cousins8 Fondue9 Roasting Beef10 Seasoning Steak11 Wine and Marinades12 Color and Freshness13 Softening Lentils14 Souffleed Potatoes15 Preserves and Preserving Pans16 Saving a Creme Anglaise17 Grains of Salt18 Of Champagne and Teaspoons19 Coffee, Tea, and MilkPart Two: The Physiology of Flavor20 Food as Medicine21 Taste and Digestion22 Taste in the Brain23 Papillary Cells24 How Salt Affects Taste25 Detecting Tastes26 Bitter Tastes27 Hot Up Front28 The Taste of Cold29 Mastication30 Tenderness and Juiciness31 Measuring Aromas32 At Table in the Nursery33 Food Allergies34 Public Health AlertsPart Three: Investigations and Models35 The Secret of Bread36 Yeast and Bread37 Curious Yellow38 Gustatory Paradoxes39 The Taste of Food40 Lumps and Strings41 Foams42 Hard Sausage43 Spanish Hams44 Foie Gras45 Antioxidant Agents46 Trout47 Cooking Times48 The Flavor of Roasted Meats49 Tenderizing Meats50 Al Dente51 Forgotten Vegetables52 Preserving Mushrooms53 Truffles54 More Flavor55 French Fries56 Mashed Potatoes57 Algal Fibers58 Cheeses59 From Grass to Cheese60 The Tastes of Cheese61 Yogurt62 Milk Solids63 Sabayons64 Fruits in Syrup65 Fibers and Jams66 The Whitening of Chocolate67 Caramel68 Bread and Crackers69 The Terroirs of Alsace70 Length in the Mouth71 Tannins72 Yellow Wine73 Wine Without Dregs74 Sulfur and Wine75 Wine Glasses76 Wine and Temperature77 Champagne and its Foam78 Champagne in a Flute79 Demi Versus Magnum80 The Terroirs of Whisky81 Cartagenes82 TeaPart Four: A Cuisine for Tomorrow83 Cooking in a Vacuum84 Aromas or Reactions?85 Butter: A False Solid86 Liver Mousse87 In Praise of Fats88 Mayonnaises89 Aioli Generalized90 Orders of Magnitude91 Hundred-Year-Old Eggs92 Smoking Salmon93 Methods and Principles94 Pure

Herve This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

"Taking kitchen to a whole new (molecular) level, Hervé This is changing the way France - and the the world- cooks" Patric Kuh, Gourmet