Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History) Book + PRICE WATCH * Amazon pricing is not included in price watch

Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History) Book

Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.Read More

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  • BookDepository

    Molecular Gastronomy : Hardback : Columbia University Press : 9780231133128 : 023113312X : 04 Jan 2006 : Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.

  • Blackwell

    Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will...

  • Pickabook

    Herve This, Malcolm DeBevoise (Trans)

  • 023113312X
  • 9780231133128
  • H This
  • 3 February 2006
  • Columbia University Press
  • Hardcover (Book)
  • 392
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