Molecular Gastronomy by Herv This
Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.
Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France-and the world-cooksGourmet Mr. This's book will broaden the way you think about food. New York Sun This has written an interesting and timely combination of our everyday experience with sophisticated science. -- Claudia Kousoulas Appetite for Books He is revered by the revered. -- JJ Goode epicurious.com A wonderful book... it will appeal to anyone with an interest in the science of cooking. O Chef For anyone who likes to eat or cook. Choice This offers some though-provoking opportunities for play in the kitchen. Pagosa Springs Sun This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths. -- Todd Coleman Saveur A fresh approach... that will entertain and enlighten anyone interested in the process of cooking and the enjoyment of food. -- Raymond J. Shively, Jr. The Bloomsbury Review Anyone with an inordinate passion for cooking would love this book. -- Mia Stainsby Vancouver Sun A timely addition... Suitable for both scientists and the lay public. -- Thorvald Pedersen EMBO Reports This book is laden with science while rendering a clear approach to flavor. Academia [A] captivating little book. The Economist He is fantastic. I didn't really cook before but this book may be changing my life. -- Keanu Reeves this is a great book on so many levels Yum.fi
Herve This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.
| SKU | Unavailable |
| ISBN 13 | 9780231133135 |
| ISBN 10 | 0231133138 |
| Title | Molecular Gastronomy |
| Author | Herv This |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Columbia University Press |
| Year published | 2008-08-18 |
| Number of pages | 392 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |