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Molecular Gastronomy
Language
English
English
Book
Hardback
Subtitled, }Exploring The Science Of Flavor{. Bringing the instruments and experimental techniques o...
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Libristo code: 04041830
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59 b
59 b
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Subtitled, }Exploring The Science Of Flavor{. Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve makes use of recent research in the biology, chemistry, and physics of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.
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About the book
Full name
Molecular Gastronomy
Author
Herve This
Language
English
English
Binding
Book - Hardback
Date of issue
2006
Number of pages
392
EAN
9780231133128
ISBN
023113312X
Libristo code
04041830
Publishers
Columbia University Press
Weight
588
Dimensions
166 x 210 x 30
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