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Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of ... the Table: Perspectives on Culinary History) Paperback – 28 Aug 2008

3.9 out of 5 stars 32 customer reviews

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  • Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of ... the Table: Perspectives on Culinary History)
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  • Food Presenting Secrets: Creative Styling Techniques
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Product details

  • Paperback: 392 pages
  • Publisher: Columbia University Press (28 Aug. 2008)
  • Language: English
  • ISBN-10: 0231133138
  • ISBN-13: 978-0231133135
  • Product Dimensions: 15.2 x 2.5 x 20.3 cm
  • Average Customer Review: 3.9 out of 5 stars 32 customer reviews
  • Amazon Bestsellers Rank: 87,819 in Books (See Top 100 in Books)
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Review

"Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France -- and the world -- cooks." -- Gourmet "This has written an interesting and timely combination of our everyday experience with sophisticated science." -- Claudia Kousoulas, Appetite for Books "Mr. This's book will broaden the way you think about food." -- New York Sun "It is a wonderful book... it will appeal to anyone with an interest in the science of cooking." -- O Chef "This's book is for anyone who likes to eat or cook... Highly Recommended." -- Choice "This offers some though-provoking opportunities for play in the kitchen." -- Pagosa Springs Sun "This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths." -- Todd Coleman, Saveur "A fresh approach... That will entertain and enlighten anyone interested in the process of cooking and the enjoyment of food." -- Raymond J. Shively, Jr., The Bloomsbury Review "Anyone with an inordinate passion for cooking would love this book." -- Mia Stainsby, Vancouver Sun "A timely addition... Suitable for both scientists and the lay public." -- Thorvald Pedersen, EMBO Reports "This book is laden with science while rendering a clear approach to flavor." -- Academia "[A] captivating little book." --Economist

About the Author

Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of several books about food and cooking, and a monthly contributor to Pour la Science, the French-language edition of Scientific American. Malcolm DeBevoise is the translator of some twenty works from French, most recently The World Republic of Letters.



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on 28 January 2009
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on 12 March 2016
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