Note-by-Note Cooking The Future of Food
:
Hervé This
:
Note-by-Note Cooking The Future of Food
:
Columbia University Press
:
9780231538237
:
Arts and Traditions of the Table: Perspectives on Culinary History
:
1
:
CHF 13.20
:
:
Essen & Trinken
:
English
:
272
:
Wasserzeichen
:
PC/MAC/eReader/Tablet
:
PDF
Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris and scientific director of the Fondation Science& Culture Alimentaire at the Académie des Sciences. His translated works include
The Science of the Oven
;
Building a Meal: From Molecular Gastronomy to Culinary Constructivism
;
Kitchen Mysteries: Revealing the Science of Cooking
; and
Molecular Gastronomy: Exploring the Science of Flavor
, all published by Columbia University Press.
M. B. DeBevoise has translated more than thirty works from French and Italian in every branch of scholarship.
