Description
| Product ID: | 9780231133135 |
| Product Form: | Paperback / softback |
| Country of Manufacture: | US |
| Series: | Arts and Traditions of the Table: Perspectives on Culinary History |
| Title: | Molecular Gastronomy |
| Subtitle: | Exploring the Science of Flavor |
| Authors: | Author: Herve This |
| Page Count: | 392 |
| Subjects: | TV / Celebrity chef / eateries cookbooks, TV / celebrity chef cookbooks |
| Description: | Select Guide Rating Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. |
| Imprint Name: | Columbia University Press |
| Publisher Name: | Columbia University Press |
| Country of Publication: | GB |
| Publishing Date: | 2008-08-18 |
