Molecular Gastronomy: Exploring the Science of Flavor

(Part of the Arts and Traditions of the Table: Perspectives on Culinary History Series)

by Hervé This

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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... This description may be from another edition of this product.

Format:Hardcover

Language:English

ISBN:023113312X

ISBN13:9780231133128

Release Date:January 2006

Publisher:Columbia University Press

Length:392 Pages

Weight:1.36 lbs.

Dimensions:1.0" x 6.4" x 8.3"

Grade Range:Postsecondary and higher

Related Subjects

Non-Fiction Agricultural Sciences Biology Cooking Culinary Arts & Techniques Drinks & Beverages Engineering Essays Food Science Holiday Cooking

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Molecular Gastronomy: Exploring the Science of Flavor

(Part of the Arts and Traditions of the Table: Perspectives on Culinary History Series)

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