Molecular gastronomy : exploring the science of flavor /

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"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 cutti...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: This, Hervé (Author)
Format: Electronic eBook
Language:Inglés
Published: New York : Columbia University Press, ©2006.
Series:Arts and traditions of the table.
Subjects:
Food > Sensory evaluation.
Flavor.
Gastronomy.
Cooking.
Food.
Cooking
Food
Aliments > Analyse sensorielle.
Saveur.
Gastronomie.
Cuisine.
Aliments.
gastronomy.
recipes.
food.
TECHNOLOGY & ENGINEERING > Food Science.
SCIENCE > Chemistry > General.
Flavor
Food > Sensory evaluation
Gastronomy
Lebensmittel
Geschmack
Sensorische Prüfung
Kochen
Levensmiddelen.
Scheikundige samenstelling.
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