Full Product Details
Author: Hervé This (AgroParisTech) ,
Jody Gladding
Publisher: Columbia University Press
Imprint: Columbia University Press
Dimensions:
Width: 15.20cm
, Height: 1.80cm
, Length: 20.30cm
Weight: 0.298kg
ISBN: 9780231147071
ISBN 10: 0231147074
Pages: 216
Publication Date: 07 August 2012
Audience:
General/trade
,
Professional and scholarly
,
General
,
Professional & Vocational
Format: Paperback
Publisher's Status: Active
Availability: Out of stock
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.
Language: French
Reviews
What Herve This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology. -- Albert Sonnenfeld, translator of Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe For people with a (very) serious interest in food, this is satisfying stuff. The Australian 10/31/09 Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking... Highly recommended. Choice 3/1/10
For people with a (very) serious interest in food, this is satisfying stuff. The Australian 10/31/09 Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking... Highly recommended. Choice 3/1/10
What Herve This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology. -- Albert Sonnenfeld, translator of Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe For people with a (very) serious interest in food, this is satisfying stuff. The Australian 10/31/09 Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking... Highly recommended. Choice 3/1/10 This is one of those books that could be great for holiday reading by the curious as well as being an essential part of academic study. Yum.fi 10/11/2012
Author Information
Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet who has translated more than twenty works from French.
