Hakutulokset: Kirjoja kirjailijalta Herve This
yhteensä 27 hakutulosta
Molecular Gastronomy
Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the …
Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the …
Calculating and Problem Solving Through Culinary Experimentation
While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on …
Note-by-Note Cooking
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 …
Building a Meal
An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific …
Science of the Oven
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 …
Rätsel der Kochkunst
Autorenportrait: Hervé This-Benckhard erforscht die Physik und Chemie des Kochens am Collège de France in Paris und lehrt an der Faculté des sciences et des techniques in Tours. Er …
Ceramic Fibers and Their Applications
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 …
Kulinarische Geheimnisse
Anders als in einem üblichen Kochbuch erklärt Hervé This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der …
The Science of the Oven
Mayonnaise "takes" 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 …