---
product_id: 4272150
title: "Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)"
price: "110.62 DT"
currency: TND
in_stock: true
reviews_count: 13
url: https://www.desertcart.tn/products/4272150-molecular-gastronomy-exploring-the-science-of-flavor-arts-and-traditions
store_origin: TN
region: Tunisia
---

# Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

**Price:** 110.62 DT
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
- **How much does it cost?** 110.62 DT with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/4272150-molecular-gastronomy-exploring-the-science-of-flavor-arts-and-traditions)

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- Customers looking for quality international products

## Why This Product

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## Description

Hervé 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 hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy , This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Hervé This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

Review: Much more interesting and readible than the title might suggest - For the casual or unprofessional reader a title like Molucular Gastronomy has the allure of eating a bowl of stewed prunes. It sounds like a drudge, but physical chemist author Hervé This on the staff of the Institut National de la Recherche Agronomique in Paris, applies science to questions of food, cooking and eating and keeps it fascinating. He applies science to questions of why does a tannic wine taste awful when paired with a salad tossed with an acidic dressing, does beef marinade better in a white or red wine, and the best ways to soften lentils. He breaks his book up into four parts. Part one covers kitchen issues and he dissects many old saws of cooking either explaining why the actually work or showing why they don’t. Part two looks at flavor and how it works. In part three he applies science to issues such as bread baking, lumps in food, foams, Spanish Hams and foie gras. Part 4 addresses how the scince of gastronomy will impact the cuisine of tomorrow. He breaks the book up into digestible little bits – the 361 page book contains 101 subparts and subtracting out the introductions, the subparts run a page or two. Here and there they get a little technical but the majority are accessible to nontechnical reader while still of interest to the technical. Anyone interested in food, cooking or eating should find this book a fun read.
Review: For the scientist-cook - After reading the Italian translation a coupe of years ago, I was so much hoping for an English translation, and here it is; and it's brilliant! It's quite one thing to follow recipes and follow instructions, and quite another to understand at a physico-chemical level WHY you need to do things in a certain way. As a scientisty person- really, just as a curious person- you want to know what's happening to the meat that makes it tender and flavorful, or the cake just that right consistency. I guess the philosophy that best suits me is to understand the science so well that the art is set free to explore. If you understand WHY, you can also figure out HOW to change it. And more importantly for someone like me, you also know WHAT to do when you make mistakes ;) What makes the book particularly worth the $$ is the extent of the science- right down to the molecular basis of taste. If I had a complaint, it would be that the articles are WAY too short. This book seems like the summary of what would be the Vedas of food science.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #548,916 in Books ( See Top 100 in Books ) #44 in Food Science (Books) #386 in Gastronomy Essays (Books) #1,415 in Celebrity & TV Show Cookbooks |
| Customer Reviews | 4.3 out of 5 stars 463 Reviews |

## Images

![Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) - Image 1](https://m.media-amazon.com/images/I/71+m1ZLOW1L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Much more interesting and readible than the title might suggest
*by A***S on August 25, 2015*

For the casual or unprofessional reader a title like Molucular Gastronomy has the allure of eating a bowl of stewed prunes. It sounds like a drudge, but physical chemist author Hervé This on the staff of the Institut National de la Recherche Agronomique in Paris, applies science to questions of food, cooking and eating and keeps it fascinating. He applies science to questions of why does a tannic wine taste awful when paired with a salad tossed with an acidic dressing, does beef marinade better in a white or red wine, and the best ways to soften lentils. He breaks his book up into four parts. Part one covers kitchen issues and he dissects many old saws of cooking either explaining why the actually work or showing why they don’t. Part two looks at flavor and how it works. In part three he applies science to issues such as bread baking, lumps in food, foams, Spanish Hams and foie gras. Part 4 addresses how the scince of gastronomy will impact the cuisine of tomorrow. He breaks the book up into digestible little bits – the 361 page book contains 101 subparts and subtracting out the introductions, the subparts run a page or two. Here and there they get a little technical but the majority are accessible to nontechnical reader while still of interest to the technical. Anyone interested in food, cooking or eating should find this book a fun read.

### ⭐⭐⭐⭐⭐ For the scientist-cook
*by M***O on February 28, 2008*

After reading the Italian translation a coupe of years ago, I was so much hoping for an English translation, and here it is; and it's brilliant! It's quite one thing to follow recipes and follow instructions, and quite another to understand at a physico-chemical level WHY you need to do things in a certain way. As a scientisty person- really, just as a curious person- you want to know what's happening to the meat that makes it tender and flavorful, or the cake just that right consistency. I guess the philosophy that best suits me is to understand the science so well that the art is set free to explore. If you understand WHY, you can also figure out HOW to change it. And more importantly for someone like me, you also know WHAT to do when you make mistakes ;) What makes the book particularly worth the $$ is the extent of the science- right down to the molecular basis of taste. If I had a complaint, it would be that the articles are WAY too short. This book seems like the summary of what would be the Vedas of food science.

### ⭐⭐⭐⭐ Good!!
*by M***A on April 21, 2024*

Is very theorical for my taste but contains important information and tips to cook. Could use some pictures and images to make it more practical, idk.

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*Product available on Desertcart Tunisia*
*Store origin: TN*
*Last updated: 2026-08-23*