Molecular Gastronomy: Exploring the Science of Flavor

'Molecular Gastronomy' is full of practical tips, penetrating insights and provocative suggestions. The author describes a movement that unites science and culinary tradition and challenges traditional ideas about cooking and eating.
Abstract: Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.