Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise.

"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 cutti...

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Bibliographic Details

Online Access:	Full Text (via ProQuest)
Main Author:	This, Hervé (Author)
Other title:	Casseroles et éprouvettes. English.
Format:	eBook
Language:	English
Published:	New York : Columbia University Press, ©2006.
Series:	Arts and traditions of the table.
Subjects:	Food > Sensory evaluation. Flavor. Gastronomy.