Molecular Gastronomy: Exploring the Science of Flavor by Hervé This

Molecular Gastronomy: Exploring the Science of Flavor

Hervé This

377 pages first pub 2003 (editions)

nonfiction science informative slow-paced
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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...

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