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 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 uses recent research in the chemistry, physics,...

Format:Paperback

Language:English

ISBN:0231133138

ISBN13:9780231133135

Release Date:August 2008

Publisher:Columbia University Press

Length:392 Pages

Weight:1.08 lbs.

Dimensions:0.8" x 6.1" x 8.0"

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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