Molecular gastronomy : exploring the science of flavor /

"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
Main Author:	This, Hervé (Author)
Format:	Electronic eBook
Language:	English
Published:	New York : Columbia University Press, ©2006.
Series:	Arts and traditions of the table.
Subjects:	Food > Sensory evaluation. Flavor. Gastronomy. Cooking. Food. Cooking Food gastronomy. recipes. food.
Online Access:	Full text (Wentworth users only)
Local Note:	ProQuest Ebook Central

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Molecular gastronomy : exploring the science of flavor /

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