An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Herve This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Herve's entertaining revelations are ...
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An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Herve This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Herve's entertaining revelations are for cooks, gourmets, and scientists alike.
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Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $11.21, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2008 by Columbia University Press.
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Seller's Description:
New. Print on demand Trade paperback (US). Glued binding. 392 p. Contains: Unspecified, Illustrations, black & white, Tables, black & white. Arts and Traditions of the Table: Perspectives on Culinary H.
Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $21.19, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2006 by Columbia University Press.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
New. Print on demand Sewn binding. Cloth over boards. With dust jacket. 392 p. Contains: Illustrations. Arts and Traditions of the Table: Perspectives on Culinary H.
