Kitchen Mysteries: Revealing the Science of Cooking
Herve This
November, 2007
Cloth, 232 pages, 98 illus.
ISBN: 978-0-231-14170-3
$22.95
/ £13.50
Read Hervé This on the alcohols and how long you should steep tea.
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About the Author
Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia's Molecular Gastronomy 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.
Jody Gladding is a poet and has translated almost twenty works from French, most recently, Madeleine Ferrière's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.
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