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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
- product-detail.submit-box.info.binding
- (Hardcover with dust jacket)
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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 with dust jacket
- ISBN10
- 023113312x
- ISBN13
- 9780231133128
- Collection
- Arts and traditions of the table
- Category
- Cookbooks
- 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.