Molecular Gastronomy

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• Product ID: G19835697

Molecular Gastronomy

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• Product ID: G19835697

Package Size

20.3cm x 15.2cm x 2cm

Gross Weight

472g

Author

Herve This

Translated

Malcolm DeBevoise

Format

Paperback

Pages

392

Width

152.00 mm

Height

203.00 mm

Thickness

20.00 mm

ISBN

9780231133135

ISBN10

0231133138

Dewey

641.5

Nielsen BookScan Product Class

T16.0

BIC Subject Category

VBB

Publisher

The University Press Group Ltd

Publication date

11 July 2008

Country

United States

City

New York

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Add to Cart Molecular Gastronomy: Exploring the Science of Flavor by Herve This (Paperback)

	Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about.. Buy 1 at wholesale price, make ~ 220% profit by reselling at market price ?up to R460.

Product Features

• "It's wonderful to find out how things work in the kitchen, what the palate feels and why, and to see This experiment and think about what has not yet been done in any restaurant. Herve This's Molecular Gastronomy is one truly delectable meal for the mind!" -- Roald Hoffmann, Cornell University, author of Same and Not the Same "With respect and love for what we eat, Herve This reveals to us in this wonderfully readable book the real secrets, the molecular ones, of great food. A degustation of culinary art and science!" -- Roald Hoffmann, Cornell University, author of Same and Not the Same "Herve This has been a tireless promoter of 'molecular gastronomy' in France for more than a decade. In this stimulating book, he takes a close look at many familiar ingredients and techniques and shows how a scientific approach can help cooks cook both better and more inventively." -- Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen

FAQ

About this book, the "Molecular Gastronomy" author(s):

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.

Description

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. http://www.dropshippers.co.za/

Herve 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 doctorate in molecular gastronomy, a cutting- http://www.dropshippers.co.za/

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• Inventory
• Letter M
• Letters M-G (MG)
• Letters M-G, Number (MGn)

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Media Resource

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