An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Herve This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Herve's entertaining revelations are ...
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An international sensation, Molecular Gastronomy debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Herve This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of chewing on food, and the reaction of the tongue to various stimuli. Bringing the instruments and techniques of the laboratory into the kitchen, Herve's entertaining revelations are for cooks, gourmets, and scientists alike.
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Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $10.26, new condition, Sold by Sequitur Books rated 5.0 out of 5 stars, ships from Boonsboro, MD, UNITED STATES, published 2008 by Columbia University Press.
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New. Print on demand Trade paperback (US). Glued binding. 392 p. Contains: Illustrations, black & white, Tables, black & white. Arts and Traditions of the Table: Perspectives on Culinary H.
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New. Trade paperback (US). Glued binding. 392 p. Contains: Illustrations, black & white, Tables, black & white. Arts and Traditions of the Table: Perspectives on Culinary H. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Molecular Gastronomy: Exploring the Science of Flavor to cart. $14.95, new condition, Sold by GridFreed rated 4.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 2008 by Columbia University Press.
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