Molecular Gastronomy

Molecular Gastronomy: Exploring the Science of Flavor (Perspectives on Culinary History) [Repost]

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
English | Jan. 4, 2006 | ISBN: 023113312X | 392 Pages | PDF | 2.7 MB

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered.

Food: Iain Ballamy - Molecular Gastronomy (2007)  Music

Posted by zerumuga at May 11, 2010
 Food: Iain Ballamy - Molecular Gastronomy (2007)

Food: Iain Ballamy - Molecular Gastronomy
Jazz | 2007 | MP3 CBR 320Kbps => 110 MB | Time 46:25 | Covers

Now down to the duo of Ian Ballamy and Thomas Strønen, Food looks to be more active than ever. Molecular Gastronomy was recorded by Jeremy Cox over a period of two years and mixed by Ashley Slater, who also contributes on three tracks. Maria Kannegaard plays Fender Rhodes on five tracks. Strønen was always an important writer in Food and it´s fair to say that a good amount of their earlier output was written as opposed to improvised. “Molecular Gastronomy”, however, is mostly improvised, much in the same way as the music of Strønen´s other duo Humcrush.

Molecular Gastronomy: Exploring the Science of Flavor  eBooks & eLearning

Posted by sasha82 at May 12, 2016
Molecular Gastronomy: Exploring the Science of Flavor

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
2006 | ISBN: 023113312X | English | 392 pages | EPUB | 1 MB
Building a Meal: From Molecular Gastronomy to Culinary Constructivism (repost)

Hervé This, "Building a Meal: From Molecular Gastronomy to Culinary Constructivism"
2009 | ISBN: 0231144660 | PDF | 153 pages | 8 MB
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table by  Hervé This [Repost]

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Hervé This
Columbia University Press | January 4, 2006 | English | ISBN: 023113312X | 392 pages | PDF | 3 MB

Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen,

Molecular Gastronomy: Exploring the Science of Flavor (Audiobook)  eBooks & eLearning

Posted by Grev27 at Nov. 27, 2013
Molecular Gastronomy: Exploring the Science of Flavor (Audiobook)

Molecular Gastronomy: Exploring the Science of Flavor (Audiobook) By Herve This, read by Dennis Holland
Unabridged edition 2008 | 12 hours and 50 mins | ISBN: n/a | ASIN: B001J1M4MQ | MP3 32 kbps | 176 MB

Building a Meal: From Molecular Gastronomy to Culinary Constructivism  eBooks & eLearning

Posted by Grev27 at Aug. 6, 2013
Building a Meal: From Molecular Gastronomy to Culinary Constructivism

Hervé This, "Building a Meal: From Molecular Gastronomy to Culinary Constructivism"
English | ISBN: 0231144660 | 2009 | PDF | 153 pages | 8 MB
Malcolm DeBevoise, "Molecular Gastronomy: Exploring the Science of Flavor" (Repost)

Malcolm DeBevoise, "Molecular Gastronomy: Exploring the Science of Flavor" (Repost)
Publisher: Columbia University Press | ISBN: 023113312X | edition 2005 | PDF | 392 pages | 2,7 mb

This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable conventional wisdom-such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled-and gives its history, often quoting famous French chefs, before making scientific pronouncements. In the chapter on al dente pasta, for instance, This discusses pasta-making experiments, the science behind cooking it and whether it is better to use oil or butter to prevent it from sticking.

Le Chef / Comme un chef (2012)  

Posted by king-ston at Feb. 25, 2015
Le Chef / Comme un chef (2012)

Le Chef / Comme un chef (2012)
BDRip | MKV | AVC, 9596 Kbps | 1920x816 | 23.976 fps | 6.75 GB | 3% Recovery | Runtime: 84 Min
Audio : French DTS 1509 Kbps | 6 channels | 48 KHz | Subtitle : English
Genre: Comedy

A veteran chef faces off against his restaurant group's new CEO, who wants to the establishment to lose a star from its rating in order to bring in a younger chef who specializes in molecular gastronomy.

Le Chef (2012)  Video

Posted by rwdfox at Feb. 21, 2015
Le Chef (2012)

Le Chef (2012)
BRRip 720p | 1h 24mn | 1280x544 | MKV AVC@3789Kbps 24.00fps | AC3@448Kbps 6CH 48KHz | 2.50 GiB
Language: French | Genre: Comedy | Subtitles: English

A veteran chef faces off against his restaurant group's new CEO, who wants to the establishment to lose a star from its rating in order to bring in a younger chef who specializes in molecular gastronomy.