Search by title, author or ISBN

Molecular Gastronomy

Molecular Gastronomy by Herve This, ISBN: 9780231133128
Add an alert Add to a list

Add a alert

Enter prices below and click 'Add'. You will receive an alert when the book is available for less than the new or used price you specify.

Alert if:
Close

Add this book to a list

You can add this book to any one of your lists. Just select the list below, and click 'Add'.

Close
ISBN: 9780231133128
Publisher: Columbia University Press
Published: January 2006
Format: Hardcover
Language: English
Links Australian Libraries
Editions: 2 other editions of this product
Saving: Saving: $44.03 or 69%

Please describe the issue

If you have noticed an incorrect price, image or just something you'd like to tell us, enter it below. Please include your email address if you'd like a reply.

Molecular Gastronomy

Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy , This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular G

NEW ITEMS
Prices in $AUD ( Prices updated . )
Retailer Price Delivery Availability Total
BOOKO IS FINDING THE BEST PRICES FOR YOU.
WON'T BE A JIFFY...
USED ITEMS
Prices in $AUD
Retailer Price Delivery Availability Total
BOOKO IS FINDING THE BEST PRICES FOR YOU.
WON'T BE A JIFFY...

Historical Prices

Loading...
This graph is for informational purposes only. Occasionally pricing data is captured incorrectly, through bugs in Booko or the stores supplying data, which may distort the graph, providing undue hope that even lower prices sometimes appear.

Recently Updated

Call Me by Your Name
Deadly Secrets: An absolutely gripping crime thriller (Detective Erika Foster)
The Conversion of Europe
Convenience Store Woman
Magic Painting JungleMagic Painting
The Oxford Illustrated History of the Crusades
Applied Multivariate Statistical Analysis: Pearson New International Edition
Night of Cake & Puppets (Daughter of Smoke & Bone)
Neuropsychological Differential Diagnosis (Studies on Neuropsychology, Neurology and Cognition)
Non-Referential Architecture: Ideated by Valerio Olgiati - Written by Markus Breitschmid
The Empire of AshesBook Three of Draconis Memoria
Doomsday Book