On Food and Cooking

there was the world of small-scale home and restaurant cooking, traditional crafts that had never attracted ...

from 19th century poetry, I remembered it and the answer a biologist friend had dug up (indigestible sugars), ...

Kitchen. As I finished, I realized that cooks more serious than my friends and I might be skeptical abo ...

workings of the natural world. A lot has changed in twenty years! It turned out that On Food and Cooking was ri ...

France. And a number of food molecules and microbes have become familiar figures in the news, both good ...

investigate the whys of cooking and encourage critical thinking. And several highly regarded chefs, most famo ...

by organizing an International Workshop on Molecular and Physical Gastronomy at Erice, Sicily, where for the fi ...

Research sponsors a group in Molecular Gastronomy at the Collège de France (its leader, Hervé This, directs t ...

On Food and Cooking is substantially longer than the first. I’ve expanded the text by two thirds in orde ...

possibilities offered by foods themselves and by different national traditions. The other new emphasis is on ...

Now a few words about the scientific approach to food and cooking and the organization of ...

The great virtue of the cook’s time-tested, thought-less recipes is that they free us from the distraction ...

different forces that rule their behavior. But scientists always simplify reality in order to understand i ...

refresher course in the basic vocabulary of science. You can refer to these final sections occasionally, to ...

mind returns to the first Erice workshop and a saying shared by Jean-Pierre Philippe, a chef from Les Mesnu ...

A Note About Units of Measurement, and About the Drawings of Molecules Throughout this book, temperatures ...

and concrete, and have particular structures that determine how they — and the foods made out of them — ...

themselves, just lines that show the bonds between atoms. ...

Chapter 1 Milk and Dairy Products Mammals and Milk The Evolution of Milk The Rise of the Ruminants Dairy Animals of ...

Milk Proteins: Coagulation by Acid and Enzymes Milk Flavor Unfermented Dairy Products Milks Cream Butter and ...