A chemist in the kitchen

Why does it foam, emulsify, or freeze? Can you cook cold? How to make mayonnaise without egg yolk? Understanding the material and its transformations to better master techniques and innovate in cooking is the challenge that Raphaël Haumont has set for himself. Preferring gustatory pleasure over just texture or color effects, the author brings a fresh perspective on so-called "molecular" cuisine, also sharing some simple recipes to make at home. This book is also the testimony of a young researcher who, thanks to a decisive encounter with the Michelin-starred Chef Thierry Marx, was able to combine his two passions, science and cooking. From this encounter arose a friendship and a crazy project: revolutionize our culinary traditions and create new taste sensations by combining pleasure, well-being, and health!