377, pagine
Pubblicato il 2006 da Cobra University Press / New York.
Molecular Gastronomy
Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
di Hervé This
(0 recensioni)
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."