: Hervé This
: Molecular Gastronomy Exploring the Science of Flavor
: Columbia University Press
: 9780231508070
: Arts and Traditions of the Table: Perspectives on Culinary History
: 1
: CHF 13.20
:
: Chemie
: English
: 392
: Wasserzeichen
: PC/MAC/eReader/Tablet
: PDF


Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia'sKitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor toPour la Science, the French-language edition ofScientific American.