Molecular Gastronomy： Exploring the Science of Flavor (Arts and Traditions of the Table： Perspectives on Culinary History)（Hervé This (Author)， Malcolm DeBevoise (Translator)）（Columbia University Press 2005）

  • 书名：Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
  • 出版社：Columbia University Press
  • 作者：Hervé This (Author), Malcolm DeBevoise (Translator)
  • 出版年份：2005
  • 电子书格式： pdf
  • 简介：Dive into the fascinating world of molecular gastronomy with this comprehensive guide. Explore the science behind flavor and cooking techniques. This book, by Hervé This and translated by Malcolm DeBevoise, delves into the culinary arts and traditions. Learn about the historical context of cooking and its evolution, exploring innovative approaches to food science. Perfect for chefs, food scientists, and anyone passionate about the intersection of science and cuisine.
  • ISBN：9780231133128, 97802
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