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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

$7.99

Author Herv This

Format Paperback

Publisher Columbia University Press

Category Food Writing

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Herv? This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, this book uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. Food technology.

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Herv This

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Publisher: Columbia University Press
Format: Paperback
ISBN: 9780231133135

SKU	Condition	Store	Shelf	Price
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Authors

Additional Info

SKU 2147310

SKU 3557771

SKU 6163389

SKU 3325605

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Authors

Additional Info

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