Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia”s
Kitchen Mysteries: Revealing the Science of Cooking and of several other books on food and cooking. He is a monthly contributor to
Pour la Science, the French-language edition of
Scientific American.
11 Ebooks de Herve This
Hervé This: Kitchen Mysteries
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé This is known for his ground-breaking research into the chemistry and physi …
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€16.99
Hervé This: Building a Meal
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomythe scientific exploration of cookin …
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€13.99
Hervé This: The Science of the Oven
Mayonnaise ‘takes’ when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its s …
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€14.99
Gérard Liger-Belair: Uncorked
The spectacular science behind champagne’s effervescence Uncorked quenches our curiosity about the inner workings of one of the world’s most prized beverages. Esteemed for its freshness, vitality, an …
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€27.99
Pierre Gagnaire & Herve This: Cooking
From its intriguing opening question-"How can we reasonably judge a meal?"-to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. …
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€32.22
Roisin Burke & Alan L. Kelly: Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena …
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€274.58
Roisin (Technological University Dublin, Ireland) Burke & Alan (University College Cork, Ireland) Kelly: Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena th …
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€274.82
Herve This: Cours de gastronomie moleculaire n(deg)1
La gastronomie moléculaire explore les mécanismes qui surviennent lors des transformations culinaires. Chocolat Chantilly, kientzheim de beurre noisette, gibbs de foie gras, jambon …
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€15.81
Herve This: Cours de gastronomie moleculaire n(deg)2
Les cochons de lait rôtis ont-ils la peau plus croustillante si on leur coupe la tête quand on les débroche ? Faut-il vraiment battre les blancs d'œufs toujours dans le …
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Franceza
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€15.77
Herve This: Cours de gastronomie moleculaire n(deg)2
Les cochons de lait rôtis ont-ils la peau plus croustillante si on leur coupe la tête quand on les débroche ? Faut-il vraiment battre les blancs d'œufs toujours dans le …
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Franceza
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€15.70
