| p>In this book the author, Herve This (pronounced | | | | tongue actually produces a sweet flavor sensation. |
| "Tees"), explains the chemistry and physics of what | | | | The third and longest section of the book deals with |
| takes place during cooking reactions in the kitchen; | | | | the actual scientific studies underlying many of the |
| augmented with a little bit of cellular biology. The | | | | basic concepts. It is at times very enlightening and |
| whole concept sounds a bit off-putting. In reality it | | | | equally maddening. Many questions are posed and |
| moves along very quickly with the author breaking | | | | many questions are left unanswered. I am not sure |
| down very complex processes into very simple | | | | this was an editing mistake or a translational problem |
| terminology. It does explain why we do what we do | | | | (the original was written in French and translated into |
| in the kitchen to achieve the desired flavor results. | | | | English). For example the questions about the right |
| Although the title may suggest otherwise, it is a | | | | way to cook pasta are posed, including the question |
| book that the casual reader can peruse without too | | | | about needing to salt the water or not. The salting |
| much difficulty. | | | | question is never answered, which leaves the reader |
| The book is divided into four sections. The first | | | | wondering why it was asked in the first place. If you |
| section delves into some of the basic cooking | | | | can skip over these omissions, you will glean some |
| techniques and tries to debunk some common food | | | | good information from this section. |
| preparation myths. It takes a very Francocentric | | | | The fourth section of the book supposedly has to do |
| view on cooking with chapters on some things of | | | | with using modern techniques for applying what we |
| which the average person has probably never heard. | | | | have learned in the earlier chapters. There is a bit of |
| The more important sections include the science | | | | a rant about using medieval cooking techniques in a |
| behind various simple cooking techniques like making | | | | modern world. The application of scientific techniques |
| stocks, using vinegars and wine for marinating, | | | | to cooking is interesting. I do not think the use of |
| roasting meats, and the use of salt in enhancing | | | | foams or concentrated chemical additives in cooking |
| flavor. Some other not so useful sections include the | | | | is going to catch on anytime soon in the average |
| correct methods for cooling down a cup of coffee | | | | household. This type of cooking is becoming more of |
| and the debunking of the myth that putting a | | | | an accepted trend in restaurants. The science behind |
| teaspoon in an open champagne bottle will keep it | | | | what you are eating in these trendy places makes |
| from losing its bubbles. I think these were some | | | | for an interesting read. |
| added tidbits for the reader to expound upon in | | | | There is a lot about the science of cooking in this |
| dinner conversations. | | | | book. It is also fair to say that there is little in the |
| The second section deals with the science behind our | | | | book that will lead one to begin using many |
| ability to taste. It covers recent studies on the taste | | | | non-traditional cooking techniques. It is interesting to |
| sensors in the mouth and aroma sensors in the nose | | | | know that theoretically it is possible to make several |
| that actually create the flavors that we sense. One | | | | liters of mayonnaise from one egg yolk. Just because |
| of the most interesting sections deals with how using | | | | it is possible does not mean it will lead to a better |
| salt can actually trick the palate, creating sweet | | | | mayonnaise. As a primer on the basic science of |
| sensations when none exist. There is also a section | | | | cooking and taste this is a good book to read. I do |
| which includes some new science about how | | | | not think it will inspire you to start making foamy |
| temperature actually plays a role in flavor sensations. | | | | concoctions any time soon. |
| There is some evidence that heating the tip of the | | | | |