Malcolm DeBevoise, "Molecular Gastronomy: Exploring the Science of Flavor" (Repost)
Publisher: Columbia University Press | ISBN: 023113312X | edition 2005 | PDF | 392 pages | 2,7 mb
This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable conventional wisdom-such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled-and gives its history, often quoting famous French chefs, before making scientific pronouncements. In the chapter on al dente pasta, for instance, This discusses pasta-making experiments, the science behind cooking it and whether it is better to use oil or butter to prevent it from sticking.