Why Do Lobsters Turn Red When You Cook Them?: Tasty Tidbits about the Science of Food and Cooking

Why Do Lobsters Turn Red When You Cook Them?: Tasty Tidbits about the Science of Food and Cooking

by Hervé This

Hardcover

$6.98

Product Details

ISBN-13: 9781435119772
Publisher: Fall River Press
Publication date: 10/29/2009
Pages: 176
Product dimensions: 4.50(w) x 6.50(h) x 0.75(d)

About the Author

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of several books about food and cooking, including Molecular Gastronomy, and is a monthly contributor to Pour la Science, the French-language edition of Scientific American.

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Why Do Lobsters Turn Red When You Cook Them?: Tasty Tidbits about the Science of Food and Cooking 1 out of 5 based on 0 ratings. 1 reviews.
Chef_PelonChingon More than 1 year ago
Herve This is a great chemist but this book falls way way way short of a good book. It is about 175 pages but everything in this book can probably fit on less than five pages. Each page is filled with about 3 sentences which are written using a 1 inch font. I was extremely dissapointed and felt like I was ripped off!!! If you really want a good book on food science try "What Einstein told his cook" and "on cooking".