Molecular Gastronomy: Exploring the Science of Flavor

This is very interesting book covering a wide range of topics on the subject of flavour, taste and smell perception as well as the application of basic science to food and drink technology. I was particularly interested in the recent research into the physiology of taste perception, which until recently was the poor cousin of that of the sense of smell. There is a fair bit of chemistry, biochemistry and physics to take in to get full value from the book so I think this book would appeal most to those not only interested in food and cooking but also with some scientific knowledge. The last section of the book focuses on how the physico-chemical properties of ingredients like eggs or fats can be manipulated into creating novel recipes for foods. One can see where the likes of the innovative chef Heston Blumenthal got his inspiration.

Hervè This is a Great Man and I wish I could practice something on food with him even for half day...Who knows! His approach inspires people. I never would have expected a senior gastronomer like him (talking in a video) about love trasmitted through the creation of dishes: you would expect him to talk all the way scientifically. "C'est la differance!"This book is a nice approach to him and his works. I would probably love more working with him...but only because I'm practical person.

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.

The instructions in cookery books are based on little more than "I tried this and it was nice, or that and it failed". They are imprecise, sometimes wrong, and without explanation of cause. This is different, and attempts to understand, explain and define some processes scientifically. As a non-scientist, I failed to understand parts of it, but most chapters contained a some explanations and conclusions I found very interesting and potentially useful for a cook, and could place far more confidence in them than in most other books on cooking.If you are seeking a cook-book this is not for you. If you want to understand some of the processes involved and gain some useful tips buy it - you will learn and enjoy - but if you are not a scientist you may want to skim and read selectivly.

A wonderful collection of answers to esoteric questions, some of which I had received from my children when they began cooking in their early years, (4-9 years old) and I have to admit that I did not know a lot of the correct answers. I wish that I had deard of this book, or that it was even available 40 years ago. The explanations are in relatively basic English, aside from the proper names of nerves and chemical compounds.I would not recommend this book for anyone looking for simplistic half-answers. The explanations do require some education in several areas of science, as well as Senior high-school English.I heartily recommend it to anyone who has a serious curiosity about why foods smell, feel, and/or taste good, bad, or indifferent.