Cozinha: Uma questão de amor, arte e técnica

by Hervé This, Pierre Gagnaire

A cozinha é, muitas vezes, uma questão de emoção: uma bela e delicada fruta pode despertar o desejo de se construir para ela um porta-joias. Ou pode-se comer um simples legume e querer partilhar um pouco de felicidade, ou de emoção, colocando-o no centro de uma composição culinária. Como determinar as associações? Podemos combinar carpa e coelho? Como construir pratos? Esse livro é fruto do encontro entre Hervé This, um químico bastante arrojado e pioneiro da chamada cozinha molecular, e Pierre Gagnaire, um renomado chef de cozinha. Trata-se de um livro mais ensaístico, histórico, que nos proporciona uma visão mais ampla dessa nova tendência da gastronomia.   Editora : Senac São Paulo; 1ª edição (16 março 2010)
Idioma : Português
Capa comum : 336 páginas
ISBN-10 : 8573599154
ISBN-13 : 978-8573599152
Dimensões : 22.6 x 17 x 2.6 cm

336 pages, Paperback

Published January 1, 2010

About the author

Hervé This is is a French physical chemist who works at the Institut National de la Recherche Agronomique. His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be used as a tool to enhance culinary experiences, rather than the purely empirical knowledge which more often than not dictates the rules in the kitchen. With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998[1]. While it is often stated that he has a Ph.D in Molecular Gastronomy, his degree is in "Physico-chimie des matériaux" (Physical Chemistry of Materials), for which he wrote a thesis entitled "La gastronomie moléculaire et physique"[2]. He has written several books on the subject which can be understood even by those who have little or no knowledge of chemistry, but so far only two have been translated into English. He also collaborates with the magazine Pour la Science, the aim of which is to present scientific concepts to the general public. He is also a corresponding member of the Académie d'agriculture de France, and, more recently, the scientific director of the foundation "Food Science & Culture", which he created at the French Academy of Science.

Every month he adds one new "invention" in the Arts and Science section of the website of the three-star chef Pierre Gagnaire.

Although his main focus is on physical chemistry, he also attributes great importance to the emotional aspect of cooking, as the title of one of his books shows: Cooking is love, art, technique.