Molecular Gastronomy: Exploring the Science of Flavor

"Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks."—Gourmet

Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and sci...