Molecular Gastronomy: Exploring the Science of Flavor

Hervé This

Paper, 392 pages,
ISBN: 978-0-231-13313-5
$8.48 ($16.95 )
View Sale / £11.95

February, 2006
Cloth, 392 pages,
ISBN: 978-0-231-13312-8
$14.98 ($29.95 )
View Sale / £19.95

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Related Subjects

• Food History & Culinary Studies
• General Science

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

About the Author

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's Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

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