Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History)

 

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    Could/should have been better - 4 / 10

    Michael Gibson - 01-2009

    to be honest this book was a little bit of an anti-climax. The topics covered, although...

    Many anecdotes, little culinary knowledge - 6 / 10

    Tomasz Wegrzanowski - 05-2008

    I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The...

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Author:H This
Type:Hardcover
ISBN:023113312X
Publisher:Columbia University Press
Number of items:1
Number of pages:392
Publication date:2006-02-03
Subjects:General Theory of Computing, Astronomy, space & time, Flavor, Food, Food & Drink: General, Food - Sensory evaluation, Food Science, Food and Drink, Gastronomy, General cookery & recipes, Life Sciences - Biology - Molecular Biology, Molecular biology, Molecular gastronomy, Science, Science/Mathematics, Sensory evaluation, Technology & Engineering / Food Science, Technology & Industrial Arts

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