Molecular Gastronomy : : Exploring the Science of Flavor / / Hervé This.
Hervé 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-edg...
Saved in:
| Superior document: | Title is part of eBook package: De Gruyter Columbia University Press eBook-Package Backlist 2000-2013 |
|---|---|
| VerfasserIn: | |
| Place / Publishing House: | New York, NY : : Columbia University Press, , [2006] ©2006 |
| Year of Publication: | 2006 |
| Language: | English |
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History
|
| Online Access: | |
| Physical Description: | 1 online resource (392 p.) |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of Contents:
- Frontmatter
- Contents
- Series Editor's Preface
- Introduction to the English-Language Edition
- Part One : Secrets of the Kitchen
- Part Two : The Physiology of Flavor
- Part Three : Investigations and Models
- Part Four : A Cuisine for Tomorrow
- Glossary
- Further Reading
- Index
- Backmatter