Molecular Gastronomie, Hervé This
Many of us who cook, be we chefs or someone bumbling around the kitchen, know little about what’s going on beneath the surface. I am lucky to have a background in Chemistry, which has long given me useful insight into how to cook. Knowing that fats volatilize at higher temperatures than aqueous liquids, or perhaps understanding how peptides are formed, leads us to greater competence. Hervé This (pronounced teece) is a well-respected French scientist. Copyright 2006 (English edition), first English edition, hardcover, no color, 377 pages, condition excellent) (wear apparent on back of dust jacket)
Many of us who cook, be we chefs or someone bumbling around the kitchen, know little about what’s going on beneath the surface. I am lucky to have a background in Chemistry, which has long given me useful insight into how to cook. Knowing that fats volatilize at higher temperatures than aqueous liquids, or perhaps understanding how peptides are formed, leads us to greater competence. Hervé This (pronounced teece) is a well-respected French scientist. Copyright 2006 (English edition), first English edition, hardcover, no color, 377 pages, condition excellent) (wear apparent on back of dust jacket)
Many of us who cook, be we chefs or someone bumbling around the kitchen, know little about what’s going on beneath the surface. I am lucky to have a background in Chemistry, which has long given me useful insight into how to cook. Knowing that fats volatilize at higher temperatures than aqueous liquids, or perhaps understanding how peptides are formed, leads us to greater competence. Hervé This (pronounced teece) is a well-respected French scientist. Copyright 2006 (English edition), first English edition, hardcover, no color, 377 pages, condition excellent) (wear apparent on back of dust jacket)