For all those who want to know more about food,
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This review is from: Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History) (Hardcover)
Hervè This is a Great Man and I wish I could practice something on food with him even for half day...Who knows! His approach inspires people. I never would have expected a senior gastronomer like him (talking in a video) about love trasmitted through the creation of dishes: you would expect him to talk all the way scientifically. "C'est la differance!"
This book is a nice approach to him and his works. I would probably love more working with him...but only because I'm practical person.