Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline

Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he iden

French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cook

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agri

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline