Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise

Author(s): This, Hervé
Retrieving Holdings Information
Subjects: Food--Sensory evaluation
Molecular gastronomy
Formats: Print
Material Type: Books
Language: English, French (translated from), Translation from French
Audience: Unspecified
Published: New York : Columbia University Press, c2006
Series: Arts and traditions of the table
Arts and traditions of the table
LC Classification: T, TX
Physical Description: xi, 377 p. ; 21 cm
Alternate Title(s): Casseroles et éprouvettes.
Notes: LCCN: 2005053784
ISBN: 023113312X (cloth : alk. paper)
ISBN: 9780231133128 (cloth : alk. paper)
Includes bibliographical references (p. 351-360) and index
Translated from the French
Contents: Secrets of the kitchen -- The physiology of flavor -- Investigations and models -- A cuisine for tomorrow
OCLC Number: 61652822
ISBN/ISSN: 023113312X