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Molecular Gastronomy

Exploring the Science of Flavor (Arts and Traditions of the Table

Hervé This

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 doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimen...
Publish Date
2008
August 18
First Published in 2003
Goodreads rating
3.87
ISBN
8601300163437
Recommendations
1
Recommendations
Jul 03, 2009
I'm dabbling in it and looking at becoming a chef. He is fantastic. I didn't really cook before but this book may be changing my life.      source