Description: Molecular Gastronomy : Exploring the Science of Flavor, Paperback by This, Herve; Debevoise, M. B. (TRN), ISBN 0231133138, ISBN-13 9780231133135, Brand New, Free shipping in the US 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. Hervé 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, Hervé's entertaining revelations are for cooks, gourmets, and scientists alike.
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Book Title: Molecular Gastronomy : Exploring the Science of Flavor
Item Length: 0.8in
Item Height: 0.1in
Item Width: 0.6in
Author: Hervé this
Publication Name: Molecular Gastronomy : Exploring the Science of Flavor
Format: Trade Paperback
Language: English
Publisher: Columbia University Press
Publication Year: 2008
Series: Arts and Traditions of the Table: Perspectives ON Culinary History Ser.
Type: Textbook
Item Weight: 16.9 Oz
Number of Pages: 392 Pages
