Molecular Gastronomy: Exploring the Science of Flavor... by This, Herve Hardback
USD 11.67 USD
He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.
Specifications
| ISBN | 023113312X |
| EAN | 9780231133128 |
| Date Of Publication | 2006-01-04 |
| Artist | This, Herve |
| Subject Area | Cooking |
| Item Length | 8.2 in |
| Publication Year | 2006 |
| Type | Textbook |
| Format | Hardcover |
| Language | English |
| Item Height | 1.2 in |
| Author | Hervé this |
| Item Weight | 23.1 Oz |
| Item Width | 8.4 in |
| Number Of Pages | 392 Pages |
A nice touch in this textbook is the list of suggested readings at the end.
