Hervé This

Broschiertes Buch

Note-By-Note Cooking

The Future of Food

Übersetzer: Debevoise, Malcolm

Beschreibung

The visionary food chemist surveys a vast new world of flavor.

Autor

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris and scientific director of the Fondation Science & Culture Alimentaire at the Académie des Sciences. His translated works include The Science of the Oven; Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, all published by Columbia University Press. M. B. DeBevoise has translated more than thirty works from French and Italian in every branch of scholarship.

Produktdetails

• Verlag: Columbia University Press
• Erscheinungstermin: 13. Dezember 2016
• Englisch
• Abmessung: 200mm x 149mm x 20mm
• Gewicht: 345g
• ISBN-13: 9780231164870
• ISBN-10: 0231164874
• Artikelnr.: 45254650