French gastrochemist Hervé This recently gave a lecture Imperial College London in which he performed experiments on egg whites, bet the audience cases of champagne against any number of theories, and basically charmed the pants off everyone. For example, imagine the following statement delivered in a French accent: "We transformed liquid, yellow, transparent product into [...]
2009 has really been the year of the home cook. While last year's crop of cookbooks was dominated by technical, aspirational, fantastical documents like Alinea, A Day at El Bulli, and Under Pressure, the front runners this year are all about doability — take Ad Hoc home, take Momofuku home, make your own bacon, can [...]
French gastronomic chemist Hervé This's new book, Building a Meal: From Molecular Gastronomy to Culinary Constructivism (buy on Amazon) is as much an exploration of cultural culinary traditions as it is scientific ones, full of intentionally provocative speculations like "Every departure from one's culture is a piece of daring, a deviation—indeed, a perversion."
Structured along [...]
Photograph by AP/Alexandra Boulat/VII
French molecular gastronomist/mad scientist Hervé This has a new book out entitled Building a Meal: From Molecular Gastronomy to Culinary Constructivism (buy from Amazon) where he considers the preparation of six bistro favorites—hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak-frites, lemon meringue pie, and chocolate mousse—and "isolates [...]
Hervé This, the French physical chemist and "father of molecular gastronomy," was asked by the Global and Mail how he responds to criticism that he dehumanizes food and cooking
Imagine you take a moonlit walk with your lover and you understand why the moon shines. Are you less in love? No. You know, any way of [...]