Hervé This

Hervé This is a French physical chemist who pioneered molecular gastronomy alongside physicist Nicholas Kurti in 1988. He currently serves as a physical chemistry researcher at the Institut National de la Recherche Agronomique in Paris. Best known for his scientific approach to cooking, This has published numerous influential works examining the chemistry behind culinary processes and techniques. His research focuses on understanding chemical and physical transformations in ingredients during cooking, leading to innovations in both traditional and avant-garde cuisine. His work introduced the concept of "molecular and physical gastronomy" to the culinary world, helping establish the scientific foundations that influenced modern experimental cooking. This developed the concept of "note by note" cooking, which involves preparing dishes using pure compounds rather than traditional ingredients. The impact of This's research extends beyond academia into professional kitchens, where his scientific principles have influenced contemporary cooking techniques and culinary education. His books, including "Molecular Gastronomy: Exploring the Science of Flavor" and "Building a Meal: From Molecular Gastronomy to Culinary Constructivism," have been translated into multiple languages.

Readers appreciate This's scientific explanations of cooking processes and his ability to bridge chemistry with everyday kitchen techniques. Many note his detailed analysis helps them understand why recipes work or fail. Positive reviews highlight: - Clear explanations of complex chemical reactions - Practical applications for home cooking - Myth-busting of common cooking assumptions - Value for both professional chefs and home cooks Common criticisms: - Dense technical language - Repetitive content across books - Limited practical recipes - Translation issues in English editions On Goodreads, "Molecular Gastronomy" averages 3.8/5 from 1,200+ ratings. Readers describe it as "informative but academic." Amazon reviews average 4.1/5, with readers noting the book is "more textbook than cookbook." One reader writes: "Fascinating science but needed more practical examples." Another notes: "Changed how I approach cooking, but the writing style is dry." His French-language books receive higher ratings (4.3/5 average) than translations.

Molecular Gastronomy: Exploring the Science of Flavor A scientific examination of culinary phenomena, cooking methods, and flavor perception through a series of experiments and observations.

Kitchen Mysteries: Revealing the Science of Cooking An exploration of chemical and physical processes that occur during cooking, addressing common kitchen questions and misconceptions.

Building a Meal: From Molecular Gastronomy to Culinary Constructivism A systematic analysis of how meals are constructed, from raw ingredients to final presentation, using scientific principles.

The Science of the Oven A technical examination of heat transfer, chemical reactions, and physical transformations that occur during cooking processes.

Note-by-Note Cooking: The Future of Food An introduction to cooking with pure compounds instead of traditional ingredients, presenting a new approach to culinary creation.

Cooking: The Quintessential Art A philosophical and scientific investigation of cooking as both an artistic and technical pursuit, co-authored with Pierre Gagnaire.

Harold McGee writes about the science of cooking and kitchen chemistry, exploring molecular explanations for culinary processes. His work "On Food and Cooking" provides technical explanations of cooking phenomena similar to This's approach.

Nathan Myhrvold documents modernist cooking techniques and the scientific principles behind contemporary gastronomy. His multi-volume work combines laboratory research with practical cooking applications like This's molecular gastronomy studies.

Peter Barham focuses on the physics and chemistry of cooking while connecting scientific concepts to kitchen applications. He examines cooking processes through experimentation and research methodology comparable to This's work.

Robert Wolke analyzes common cooking questions through chemistry and physics explanations. His books address kitchen mysteries and culinary reactions with a scientific framework like This's investigations.

J. Kenji López-Alt tests cooking methods through controlled experiments and explains the scientific basis of recipes and techniques. His work bridges laboratory analysis with practical cooking applications in a systematic way that parallels This's approach.