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Kitchen Mysteries : Revealing the Science of Cooking
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Kitchen Mysteries : Revealing the Science of Cooking Hardcover - 2007

by This, Hervé, This, Hervé

  • Used

An international celebrity and the founder of molecular gastronomy, or the scientific investigation of culinary practice, This is known for his groundbreaking research into the chemistry behind everyday cooking. This work answers such questions as what causes vegetables to change color when cooked and how to keep a souffl from falling.

Description

Columbia University Press. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Used - Good
NZ$12.00
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Citations

  • Booklist, 11/01/2007, Page 12
  • Publishers Weekly, 11/05/2007, Page 59

About the author

Herv 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 twenty works from French, most recently, Madeleine Ferrire's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.

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