Molecular Gastronomy: Exploring the Science of FlavorColumbia University Press, 04.01.2006 - 393 Seiten “Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet |
Inhalt
1 | |
Secrets of the Kitchen | 21 |
1 Making Stock | 23 |
2 Clarifying Stock | 26 |
3 HardBoiled Eggs | 29 |
4 Quiches Quenelles and Puff Pastries | 32 |
5 Échaudés and Gnocchi | 35 |
6 The WellLeavened Soufflé | 38 |
52 Preserving Mushrooms | 182 |
53 Truffles | 185 |
54 More Flavor | 188 |
55 French Fries | 191 |
56 Mashed Potatoes | 194 |
57 Algal Fibers | 197 |
58 Cheeses | 200 |
59 From Grass to Cheese | 203 |
7 Quenelles and Their Cousins | 41 |
8 Fondue | 44 |
9 Roasting Beef | 47 |
10 Seasoning Steak | 50 |
11 Wine and Marinades | 53 |
12 Color and Freshness | 56 |
13 Softening Lentils | 59 |
14 Souffléed Potatoes | 62 |
15 Preserves and Preserving Pans | 65 |
16 Saving a Crème Anglaise | 68 |
17 Grains of Salt | 71 |
18 Of Champagne and Teaspoons | 74 |
19 Coffee Tea and Milk | 76 |
The Physiology of Flavor | 81 |
20 Food as Medicine | 83 |
21 Taste and Digestion | 86 |
22 Taste in the Brain | 88 |
23 Papillary Cells | 91 |
24 How Salt Affects Taste | 94 |
25 Detecting Tastes | 97 |
26 Bitter Tastes | 100 |
27 Hot Up Front | 103 |
28 The Taste of Cold | 106 |
29 Mastication | 109 |
30 Tenderness and Juiciness | 112 |
31 Measuring Aromas | 115 |
32 At Table in the Nursery | 118 |
33 Food Allergies | 121 |
34 Public Health Alerts | 124 |
Investigations Models | 129 |
35 The Secret of Bread | 131 |
36 Yeast and Bread | 134 |
37 Curious Yellow | 137 |
38 Gustatory Paradoxes | 140 |
39 The Taste of Food | 143 |
40 Lumps and Strings | 146 |
41 Foams | 149 |
42 Hard Sausage | 152 |
43 Spanish Hams | 155 |
44 Foie Gras | 158 |
45 Antioxidant Agents | 161 |
46 Trout | 164 |
47 Cooking Times | 167 |
48 The Flavor of Roasted Meats | 170 |
49 Tenderizing Meats | 173 |
50 Al Dente | 176 |
51 Forgotten Vegetables | 179 |
60 The Tastes of Cheese | 206 |
61 Yogurt | 209 |
62 Milk Solids | 212 |
63 Sabayons | 215 |
64 Fruits in Syrup | 218 |
65 Fibers and Jams | 221 |
66 The Whitening of Chocolate | 224 |
67 Caramel | 227 |
68 Bread and Crackers | 230 |
69 The Terroirs of Alsace | 233 |
70 Length in the Mouth | 236 |
71 Tannins | 239 |
72 Yellow Wine | 242 |
73 Wine Without Dregs | 245 |
74 Sulfur and Wine | 248 |
75 Wine Glasses | 251 |
76 Wine and Temperature | 254 |
77 Champagne and Its Foam | 257 |
78 Champagne in a Flute | 260 |
79 Demi Versus Magnum | 263 |
80 The Terroirs of Whiskey | 266 |
81 Cartagenes | 269 |
82 Tea | 272 |
A Cuisine for Tomorrow | 277 |
83 Cooking in a Vacuum | 279 |
84 Aromas or Reactions? | 282 |
A False Solid | 285 |
86 Liver Mousse | 288 |
87 In Praise of Fats | 291 |
88 Mayonnaises | 294 |
89 Aioli Generalized | 297 |
90 Orders of Magnitude | 300 |
91 HundredYearOld Eggs | 303 |
92 Smoking Salmon | 306 |
93 Methods and Principles | 309 |
94 Pure Beef | 313 |
95 Fortified Cheeses | 316 |
96 Chantilly Chocolate | 319 |
97 Everything Chocolate | 322 |
98 Playing with Texture | 325 |
99 Christmas Recipes | 328 |
100 The Hidden Taste of Wine | 331 |
101 Teleolfaction | 334 |
Glossary | 337 |
351 | |
361 | |