We are currently making improvements to the Audible site. In an effort to enhance the accessibility experience for our customers, we have created a page to more easily navigate the new experience, available at the web address www.audible.com/access.
Molecular Gastronomy: Exploring the Science of Flavor | [Herve This]

Molecular Gastronomy: Exploring the Science of Flavor

This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
Regular Price:$24.95
  • Membership Details:
    • First book free with 30-day trial
    • $14.95/month thereafter for your choice of 1 new book each month
    • Cancel easily anytime
    • Exchange books you don't like
    • All selected books are yours to keep, even if you cancel
  • - or -

Your Likes make Audible better!

'Likes' are shared on Facebook and Audible.com. We use your 'likes' to improve Audible.com for all our listeners.

You can turn off Audible.com sharing from your Account Details page.

OK

Publisher's Summary

This book will appeal to foodies and those who are deprived of cookbooks in audio format.

Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.

Most of the discussions revolve around common practices and phenomenon: chilling wine, why spices are spicy, how to best cool a hot drink. This experimentation is not just for the mildly curious, but listeners unafraid to microwave mayonnaise will find many ideas here.

©2006 Columbia University Press; (P)2008 Audible, Inc.

What Members Say

Average Customer Rating

3.1 (72 )
5 star
 (13)
4 star
 (14)
3 star
 (23)
2 star
 (13)
1 star
 (9)
Overall
3.3 (25 )
5 star
 (5)
4 star
 (6)
3 star
 (7)
2 star
 (6)
1 star
 (1)
Story
3.1 (26 )
5 star
 (4)
4 star
 (7)
3 star
 (5)
2 star
 (7)
1 star
 (3)
Performance
Sort by:
  •  
    Brian Spring 12-23-08 Member Since 2005
    HELPFUL VOTES
    5
    ratings
    REVIEWS
    65
    2
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    "Yawn"

    As a preface, I have not finished listening to this audiobook. It was absolutely NOT what I was looking for. I was expecing it to be mostly about food science, chemistry, how food works - and how those principles apply to cooking. This book is much heavier on history and florid prose. I put it down after a couple hours - too much a danger to driving.

    It may be a good book for what it was intended for - but I say no thank you.

    5 of 5 people found this review helpful
  •  
    Mary roselle, IL, United States 03-12-10
    Mary roselle, IL, United States 03-12-10 Member Since 2007
    HELPFUL VOTES
    18
    ratings
    REVIEWS
    85
    4
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    "If you love science and you love cooking....."

    this book is for you! Dennis Holland is the perfect narrator for the rather dry and repetative nature of conventional scientific study! I'm on my third listen....So cool to explain the development of tannins in wine and butter's crystaline structure...very insightful and opens you up to new ideas for developing stocks and additions to creme anglaise....more of a fun read if you are a science nerd I'm sure!

    3 of 3 people found this review helpful
  •  
    Joann 12-27-08
    Joann 12-27-08
    HELPFUL VOTES
    6
    ratings
    REVIEWS
    3
    1
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    "Sleeping Aid"

    I was very excited when I bought this book. I thought it would be very interesting, I love to cook and I love to know how things work. I found that the only thing this book was useful for was putting me to sleep!
    Each chapter would start out with a great topic and useful information but then would turn to the history and scientific explainations where my science degree didn't even help me. I was so confused by the end of the chapter that I didn't even know what I had heard. I believe if you are French or a World Class Chef, you may understand it and enjoy it.
    I thought that I was an intelligent person, but this book made me feel very dumb because I just couldn't understand most of it. If you are looking for a great book to listen to to put you to sleep, this is the one. I put it on quite often and the sound of the narrator's voice and the big words I didn't understand lulled me right to sleep!

    6 of 7 people found this review helpful
  •  
    Sergio Mexico DF, Mexico 02-10-10
    Sergio Mexico DF, Mexico 02-10-10 Member Since 2006
    HELPFUL VOTES
    3
    ratings
    REVIEWS
    8
    2
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    "A collection of essays, really"

    If you do not know what a benzene ring is, you will not understand this book.
    I was expecting more an orderly introduction to molecular gastronomy, starting from basic principles, then building into complex concepts. Instead, this book reads like a collection of unconnected and very scholarly essays. A lot of the chapters/essays are long and dry, while others have practical information you can use in the kitchen.

    2 of 2 people found this review helpful
  •  
    Tara Los Angeles, CA, USA 02-01-10
    Tara Los Angeles, CA, USA 02-01-10
    HELPFUL VOTES
    2
    ratings
    REVIEWS
    23
    1
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    "Technical but necessary"

    This may sound dry but I think the author was trying to explain chemistry concepts with precise yet succinct words. I am interested in biochemistry so this book is exactly what I look for. But those looking for popular science books, may be sorely disappointed with the density of the fascinating information.

    2 of 2 people found this review helpful
  •  
    R. Keith Clarksburg, WV, USA 10-27-08
    R. Keith Clarksburg, WV, USA 10-27-08 Member Since 2003
    HELPFUL VOTES
    8
    ratings
    REVIEWS
    15
    2
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    "Bad Egg"

    Rambling -- disconnected-- boring and impossible to follow. What a disappointment!

    8 of 11 people found this review helpful
  •  
    Cookie Fan San Francisco, CA, USA 10-14-09
    Cookie Fan San Francisco, CA, USA 10-14-09

    cookie fan

    HELPFUL VOTES
    12
    ratings
    REVIEWS
    133
    7
    FOLLOWERS
    FOLLOWING
    3
    2
    Overall
    "Too much technical/chemestry verbage"

    Impossible to follow even with a chemistry background, in part do to the read. It is clear he does not know what he is talking about either.

    2 of 3 people found this review helpful
  •  
    Cheung HONG KONGHong Kong 02-11-09
    Cheung HONG KONGHong Kong 02-11-09
    HELPFUL VOTES
    2
    ratings
    REVIEWS
    24
    1
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    "Know or not know Chemistry"

    If you have studied Chemistry, five stars

    2 of 3 people found this review helpful
  •  
    Linda ALTADENA, CA, United States 03-08-13
    Linda ALTADENA, CA, United States 03-08-13
    HELPFUL VOTES
    1
    ratings
    REVIEWS
    53
    9
    FOLLOWERS
    FOLLOWING
    1
    0
    Overall
    Performance
    Story
    "Brain Food for the Nerdy Chef"
    Would you recommend this audiobook to a friend? If so, why?

    yes if they want to know the science of cooking not just a recipe


    What other book might you compare Molecular Gastronomy to and why?

    on food and cooking


    What insight do you think you’ll apply from Molecular Gastronomy?

    this book alters how you cook because you understand the physics


    0 of 0 people found this review helpful
  •  
    Evan Deerfield, IL, USA 09-30-09
    Evan Deerfield, IL, USA 09-30-09 Member Since 2005
    HELPFUL VOTES
    12
    ratings
    REVIEWS
    87
    2
    FOLLOWERS
    FOLLOWING
    0
    0
    Overall
    "For Professional Chermists Only"

    I tried really hard to like this book, but it just wasn't very interesting. Topics that started out interesting, all eventually bogged down in excruciating technical detail. Unless your are a professional chemist, skip it.

    0 of 1 people found this review helpful
  • Showing: 1-10 of 10 results

    There are no listener reviews for this title yet.

Report Inappropriate Content

If you find this review inappropriate and think it should be removed from our site, let us know. This report will be reviewed by Audible and we will take appropriate action.

Cancel

Thank You

Your report has been received. It will be reviewed by Audible and we will take appropriate action.