Monday, August 6, 2007

Gastronomie moléculaire

This morning, while reading my daily RSS feed, I was delighted to read a great article on Wired about Hervé This (and I guess it is not by chance it hitted Slashdot too). As a lot of geeks (no need to hide, J5), I enjoy cooking and knowing and understanding how those things work it really interesting both intellectually and to improve your cooking technique. I've known about Hervé This for a long time (I have almost all his books at home and I was able to attend one of his sessions some years ago) and it is always a pleasure to read about his research. After all, everbody should know how is composed a mayonnaise and how you can recover it, when you think you screwed it :)

Anyway, I highly recommend his first french book Les Secrets de la Casserole or this english book Molecular Gastronomy: Exploring the Science of Flavor (I can't comment on this one, I only checked his french books).

(PS: I swear this post was written before I saw J5 announce of GNOME cookbook project opening :)

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