Molecular Gastronomy: Exploring the Science of Flavor

Molecular Gastronomy: Exploring the Science of Flavor

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Hervé 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, and biology… (more)


Book Details  


Publisher: Columbia University Press (April 02, 2012)

Collection: Arts and Traditions of the Table: Perspectives on Culinary History

Format: EPUB

Page count: 392 pages

Protection: DRM

Language: English


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