Book Review – “Molecular Gastronomy” by Herve This

Molecular Gastronomy is a fast-growing part of the culinary world and one I enjoy. The idea is to understand the science of cooking and be able to use commercially available products such as gums and gels that are normally incorporated into food processing in a culinary, restaurant setting. Using these products allows chefs to create food that they would normally be unable to make. One of the most memorable meals I have ever had was at the holiday party that Mont Blanc hosted several years ago, where the chef incorporated molecular-gastronomy techniques into the different dishes using such ingredients as liquid nitrogen to create ice cream tableside in about sixty seconds. One of the highlights of that evening was working with the chef to make the ice cream, pouring the nitrogen on our hands and watching the “smoke” rise from our skin. Check out the pictures and story on my blog.

One of the co-founders of molecular gastronomy is Herve This, who has written a book called “Molecular Gastronomy.” It is a fascinating introduction to thinking about cooking in a scientific fashion. The book is composed of short chapters, each one detailing a new product or dish to be created. The chapters range from appetizers to entrees to desserts and drinks. One of my favorite chapters was on creating Chantilly Chocolate, a foamy chocolate dessert that is light and airy. It is made by combining chocolates and water, something not normally done since chocolate has a tendency to seize up, and whisking the mixture so that the ingredients are incorporated and assume the foamy texture. Reading this book offers a fascinating introduction to molecular gastronomy and will make you think about cooking in a very different way.