The Science of the Oven
Hervé This

Cloth, $22.95 / £15.95 216 pages , October 2009
ISBN: 978-0-231-14706-4

Eating History: Thirty Turning Points in the Making of American Cuisine
Andrew F. Smith

Cloth, $29.95 / £19.95 392 pages , October 2009
ISBN: 978-0-231-14092-8

Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Hervé This; Translated by Malcolm DeBevoise

Cloth, $19.95 / £13.95 152 pages , April 2009
ISBN: 978-0-231-14466-7

Gastropolis: Food and New York City
Edited by Annie Hauck-Lawson and Jonathan Deutsch

Paper, $21.95 / £14.95 368 pages
ISBN: 978-0-231-13652-5

Cloth, $29.95 / £19.95 368 pages , November 2008
ISBN: 978-0-231-13653-2

Hog and Hominy: Soul Food from Africa to America
Frederick Douglass Opie

Paper, $17.95 / £12.95 256 pages
ISBN: 978-0-231-14639-5

Cloth, $24.95 / £16.95 256 pages , October 2008
ISBN: 978-0-231-14638-8

Molecular Gastronomy: Exploring the Science of Flavor
HervHervé This

Paper, $16.95 / £10.95 392 pages , August 2008
ISBN: 978-0-231-13313-5

Cloth, $29.95 / £19.95 392 pages
ISBN: 978-0-231-13312-8

Kitchen Mysteries: Revealing the Science of Cooking
Hervé This

Paper, $16.95 / £11.50 232 pages
ISBN: 978-0-231-14171-0

Cloth, $22.95 / £15.95 232 pages , November 2007
ISBN: 978-0-231-14170-3

Food Is Culture
Massimo Montanari

Cloth, $28.50 / £19.50 168 pages , November 2006
ISBN: 978-0-231-13790-4

Molecular Gastronomy: Exploring the Science of Flavor
Hervé This

Paper, $16.95 / £10.95 392 pages
ISBN: 978-0-231-13313-5

Cloth, $29.95 / £19.95 392 pages , February 2006
ISBN: 978-0-231-13312-8

Sacred Cow, Mad Cow: A History of Food Fears
Madeleine Ferrieres and Jody Gladding

Cloth, $32.00 / £22.00 416 pages , December 2005
ISBN: 978-0-231-13192-6