Molecular Gastronomy
Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Edición de la obra Molecular Gastronomy
| Autor | Hervé This |
|---|---|
| Editorial | Cobra University Press / New York |
| Fecha de publicación | 2006 |
| Lugar | New York |
| Páginas | 377 |
| ISBN-13 | 9780231133135 |
| OCLC | 187394573, 61652822 |
| LCCN | 2005053784 |
| Número de Cutter | T448m |
**Publishers notes:** "An international sensation, Molecular Gastronomy debunks a variety of time-honoured rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes."