Ebook: Molecular gastronomy : exploring the science of flavor
Author: This Hervé
- Tags: Food -- Sensory evaluation. Flavor. Gastronomy. TECHNOLOGY & ENGINEERING -- Food Science. SCIENCE -- Chemistry -- General. Molecular gastronomy.
- Series: Arts and Traditions of the Table: Perspectives on Culinary History
- Year: 2006
- Publisher: Columbia University Press
- City: New York
- Language: English
- epub
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 usesRead more...
Abstract:
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 fromRead more...
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