Hervé This, Pierre Gagnaire

The Cook it's Love, Art, and Technics Publication date : February 23, 2006

In L’Art de la Cuisine Française, the illustrious Marie-Antoine Carême wrote that a bouillon was the result of “an entirely chemical action which one produces unknowingly”.
An eminent chef and a bold chemist have collaborated here to show readers how to create meals that look good and taste good.
Pigeon with tamarillo, eggs at 65º Celsius, strawberries in red tea, light frog soup with artemisia, crab stuffed with button mushrooms, hare preserve with redcurrant juice, flower ravioli: these are only some of the amazing recipes that are explained here. Through them, the authors show the reader how to play with colour, flavour, texture and temperature to reinvent some classic dishes, make unexpected associations and create new combinations.
Cooking can be fun, argue Hervé This and Pierre Gagnaire, who are both well-known authorities on French cuisine. This highly accessible book, blending tradition and inventiveness, is a gold mine of historical, gastronomic and scientific information about ancient and modern cuisine.

Hervé This is a research fellow at the Laboratory on the chemistry of molecular interaction, at the Collège de France. For many years, he has been experimenting scientifically with culinary savoir-faire and proposing innovations. He is the author of Les Secrets de la casserole, Traité élémentaire de cuisine and Casseroles et éprouvettes.
Pierre Gagnaire began his career as a chef in Saint Etienne, where he acquired his first Michelin star in the late 1970s, before moving to Paris. He is renowned for his generous, lively cuisine, which, while being respectful of the past, is resolutely turned toward the future. He is the author of Gagnaire Sucré Salé.