Molecular Gastronomy: Exploring the Science of Flavor by Hervé This, Malcolm DeBevoise

Molecular Gastronomy: Exploring the Science of Flavor

Hervé This, Malcolm DeBevoise

377 pages • first pub 2003 (editions)

nonfiction science informative slow-paced
Powered by AI (Beta)
Loading...

Description

Herv' 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 docto...

Read more

Community Reviews

Loading...

Content Warnings

Loading...