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.