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French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.
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English Molecular gastronomy exploring the science of flavor, Hervé This
- Language
- Released
- 2006
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- (Hardcover)
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- Title
- English Molecular gastronomy exploring the science of flavor
- Language
- English
- Authors
- Hervé This
- Publisher
- Columbia University Press
- Released
- 2006
- Format
- Hardcover
- ISBN10
- 023113312x
- ISBN13
- 9780231133128
- Series
- Collection
- Arts and traditions of the table
- Rating
- 3.85 out of 5
- Description
- French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.