NEW, Molecular Gastronomy Exploring The Science of Flavor by Herve This (2002 HC
USD 19.99 USD
This textbook delves into the subject of gastronomy, covering topics like the history of cooking, food additives, and the chemical reactions that occur during cooking. The book is a hardcover format, with a width of 6.4in, a length of 8in, and a height of 1.1in.
Specifications
| ISBN | 9780231133128 |
| 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 |
What stands out about this textbook is the way it links new material to prior knowledge.
