Molecular Gastronomy: Exploring the Science of Flavor

Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs.

• | Author: Herve This
• | Publisher: Columbia University Press
• | Publication Date: Aug 18, 2008
• | Number of Pages:
• | Language:
• | Binding: Paperback / softback
• | ISBN-13: 9780231133135
• | ISBN-10: 0231133138