Molecular Gastronomy by This, Hervé -- Read -- Imperial Library of Trantor

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Index

Cover Half title Series Page Title Copyright Epigraph Contents Series Editor’s Preface Introduction to the English-Language Edition Part One. Secrets of the Kitchen

1. Making Stock 2. Clarifying Stock 3. Hard-Boiled Eggs 4. Quiches, Quenelles, and Puff Pastries 5. Échaudés and Gnocchi 6. The Well-Leavened Soufflé 7. Quenelles and Their Cousins 8. Fondue 9. Roasting Beef 10. Seasoning Steak 11. Wine and Marinades 12. Color and Freshness 13. Softening Lentils 14. Souffléed Potatoes 15. Preserves and Preserving Pans 16. Saving a Crème Anglaise 17. Grains of Salt 18. Of Champagne and Teaspoons 19. Coffee, Tea, and Milk

Part Two. The Physiology of Flavor

20. Food as Medicine 21. Taste and Digestion 22. Taste in the Brain 23. Papillary Cells 24. How Salt Affects Taste 25. Detecting Tastes 26. Bitter Tastes 27. Hot Up Front 28. The Taste of Cold 29. Mastication 30. Tenderness and Juiciness 31. Measuring Aromas 32. At Table in the Nursery 33. Food Allergies 34. Public Health Alerts

Part Three. Investigations and Models

35. The Secret of Bread 36. Yeast and Bread 37. Curious Yellow 38. Gustatory Paradoxes 39. The Taste of Food 40. Lumps and Strings 41. Foams 42. Hard Sausage 43. Spanish Hams 44. Foie Gras 45. Antioxidant Agents 46. Trout 47. Cooking Times 48. The Flavor of Roasted Meats 49. Tenderizing Meats 50. Al Dente 51. Forgotten Vegetables 52. Preserving Mushrooms 53. Truffles 54. More Flavor 55. French Fries 56. Mashed Potatoes 57. Algal Fibers 58. Cheeses 59. From Grass to Cheese 60. The Tastes of Cheese 61. Yogurt 62. Milk Solids 63. Sabayons 64. Fruits in Syrup 65. Fibers and Jams 66. The Whitening of Chocolate 67. Caramel 68. Bread and Crackers 69. The Terroirs of Alsace 70. Length in the Mouth 71. Tannins 72. Yellow Wine 73. Wine Without Dregs 74. Sulfur and Wine 75. Wine Glasses 76. Wine and Temperature 77. Champagne and Its Foam 78. Champagne in a Flute 79. Demi Versus Magnum 80. The Terroirs of Whisky 81. Cartagènes 82. Tea

Part Four. A Cuisine for Tomorrow

83. Cooking in a Vacuum 84. Aromas or Reactions? 85. Butter. A False Solid 86. Liver Mousse 87. In Praise of Fats 88. Mayonnaises 89. Aioli Generalized 90. Orders of Magnitude 91. Hundred-Year-Old Eggs 92. Smoking Salmon 93. Methods and Principles 94. Pure Beef 95. Fortified Cheeses 96. Chantilly Chocolate 97. Everything Chocolate 98. Playing with Texture 99. Christmas Recipes 100. The Hidden Taste of Wine 101. Teleolfaction

Glossary Further Reading Index

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