Der Gastronaut: Erkundungen eines kochenden Physikers
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Der Gastronaut: Erkundungen eines kochenden Physikers

Der Gastronaut: Erkundungen eines kochenden Physikers


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About the Book

Wie kommt es, dass Rosmarinkartoffeln aus dem Schnellkochtopf besonders aromatisch schmecken? Und wozu kann ein Bunsenbrenner oder ein Sahneblaser in der Kuche nutzlich sein? Thomas Vilgis, Genussforscher und Physiker am Max-Planck-Institut fur Polymerforschung in Mainz, geht in der Kuche auf Entdeckungsreisen und zeigt uns in seinen personlichen Aufzeichnungen faszinierende Hintergrunde des Kochens. Dabei entstehen ebenso ausgefallene wie kostliche Rezepte, wie z. B. eine Remoulade mit Kapern und Essiggurken, Forellenfilets in Rhabarber oder die perfekten Spatzle. Noch nie waren seine Erkenntnisse so greifbar und gut verstandlich, denn leicht erzahlend lasst er uns Teil haben an seinen Experimenten, die manchmal ganz simpel, manchmal etwas komplizierter, aber immer clever und raffiniert sind. Von seinen sympathischen Ausfuhrungen kann man gar nicht genug bekommen! Ein literarisches Kochbuch mit wunderschonen Bildern und beeindruckenden Kuchenphanomenen. Toll zum Schmokern – und naturlich zum Nachkochen der Rezepte.


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Product Details
  • ISBN-13: 9783868514834
  • Publisher: Stiftung Warentest
  • ISBN-10: 386851483X
  • Publisher Date: 11/20/2018


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