Herve This - Böcker

Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to ho...

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An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy¿the scientific exploration of cooking and eating. By testing recipes that have gui...

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Mayonnaise "e;takes"e; when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste ...

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A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon,...

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Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption ...

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From its intriguing opening question-"e;How can we reasonably judge a meal?"e;-to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This, a cofounder (with the late physic...

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While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the found...

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While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the found...

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While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the found...

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While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the found...

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The spectacular science behind champagne's effervescenceUncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great comple...

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Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption ...

Läs mer »

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption ...

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Wie Kochen funktioniert Wie salzt man eigentlich richtig? Was passiert beim Braten eines Spiegeleis? Warum gehört Senf in die Vinaigrette? Für neugierige Feinschmecker und wissbegierige Köche: das kleine und große Einmaleins der Küche! Von der Sup...

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Anders als in einem blichen Kochbuch erklrt Herv This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte nher zu bringen. Anhand von 55 Rezepten a...

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Anders als in einem ublichen Kochbuch erklart Herve This nicht nur, wie man ein Gericht zubereitet. Als "e;kulinarischer Chemiker"e; versteht er es, dem Hobby-Koch auch das "e;Warum"e; der Rezepte naher zu bringen. Anhand von 55 Re...

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Autorenportrait: Hervé This-Benckhard erforscht die Physik und Chemie des Kochens am Colläge de France in Paris und lehrt an der Faculté des sciences et des techniques in Tours. Er ist stellvertretender Chefredakteur der Zeitschrift Pour la Sci...

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Anders als in einem blichen Kochbuch erklrt Herv This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte nher zu bringen. Anhand von 55 Rezepten a...

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Autorenportrait: Herv This-Benckhard erforscht die Physik und Chemie des Kochens am Collge de France in Paris und lehrt an der Facult des sciences et des techniques in Tours. Er ist stellvertretender Chefredakteur der Zeitschrift Pour la Science u...

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To date, several polymer-derived ceramic fibers have been developed all over the world, out of which SiC fibers synthesized from polycarbosilane and their derivatives have achieved highest heat resistance and show excellent mechanical properties. ...

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