A well-known chemist, a popular French television personality, a best-selling cookbook
author, the first person to hold a doctorate in molecular gastronomy, and, coincidentally,
a former editor at Pour la Science, the French edition of Scientific American. All these
appellation come together in Herve This, a scholar-gastronome who now has his first book
available in English. One of the founders of molecular gastronomy, which brings the
instruments and experimental techniques of the lab into the kitchen, the author blends
practical tips and provocative suggestions with serious discussions.about how the brain
perceives tastes, for example, and how chewing affects food.

Download File Size:1.42 MB

---