by Hervé This · POUR LA SCIENCE · tapa blanda · ISBN 9782842450397
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«Casseroles et éprouvettes» is the molecular gastronomy essay by Hervé This, published by Belin and Pour la Science in paperback (239 pages, in French).
Hervé This, the chemist who created molecular gastronomy, applies science to cooking to answer practical questions: why a soufflé rises, whether the moon affects mayonnaise, or how to keep cut fruit from browning. With experiments and physicochemical explanations, he also proposes new recipes such as chocolate mousse without eggs.
Work from the Bibliothèque scientifique collection by Belin and Pour la Science; original edition 2002.
Appeals to cooks, gastronomes, and science enthusiasts who want to understand what happens when cooking and how to apply it at home.
Hervé This, sometimes named Hervé This-Benckhard or Hervé This vo Kientza, is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular and physical gastronomy, that is the science that studies culinary transformations.
