Molecular Gastronomy

By: Herve This

Catalogue Number: HW9-632M

Molecular Gastronomy

  • Format: Paperback
  • Publisher: Columbia University Press
  • ISBN: 9780231133135
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Author's Biography

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.

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