Top positive review
Much more interesting and readible than the title might suggest
Reviewed in the United States 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.