Tag: Molecular Gastronomy

November 25, 2019

Book Excerpt! Mashed Potatoes with Hervé This

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—and the world—cooks.” ~Gourmet In celebration of Thanksgiving this week, we will be sharing excerpts and recipes to help get you into the spirit! Last...

November 24, 2014

How to Cook Your Thanksgiving Turkey in the Dishwasher!? Herve This Explains

Herve This explains how to cook a turkey in the dishwasher and dispenses some other turkey-related advice just in time for Thanksgiving!

October 17, 2014

Video: Herve This takes us into His Lab to Show Us Note-By-Note Cooking

In this video from the BBC Hervé This takes us into his lab/kitchen to demonstrate the principles of note-by-note cooking.

October 16, 2014

Herve This on Why Note-by-Note Cooking Is Good for the Future of Food

Hervé This explains why note-by-note cooking is good for the future of food and why chefs, cooks, and farmers need to learn more.

October 15, 2014

Interview with Herve This, author of "Note-by-Note Cooking"

“All food is artificial!” — Read our interview with Herve This, author of “Note-by-Note Cooking: The Future of Food”.

November 26, 2013

Talking Turkey with Herve This!

“Use the dishwasher! For the next holiday meal, I recommend that you prepare two turkeys. Cook one in the dishwasher, in a plastic bag, for several cycles of your machine.”—Herve This In highlighting our books on this blog, we like...

November 11, 2013

Herve This on Note by Note Cuisine and the Food of the Future

A recent segment on the BBC took viewers inside the lab and the mind of Herve This, author of Molecular Gastronomy: Exploring the Science of Flavor and the forthcoming Note-by-Note Cooking. In the segment, This argues and shows that since...

November 5, 2012

Neurogastronomy, Molecular Gastronomy, and More Dispatches from the World of Science and Food

Last week, our authors of titles which combine science and food were featured in a couple of prominent locales on both sides of the Atlantic. A recent story on the BBC, looks at how the role of science and molecular...

July 19, 2012

VIDEO: Herve This on Science and the Future of Cuisine

As part of the Euroscience Open Forum 2012, held recently in Dublin, Herve This, whose book The Science of the Oven is now out in paperback, was on a panel to discuss Science and the Future of Cuisine. Herve This...