Molecular Gastronomy
Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
By Hervé This
"Molecular Gastronomy" was published by Cobra University Press / New York in 2006 - New York and it has 377 pages.
“Molecular Gastronomy” Metadata:
- Title: Molecular Gastronomy
- Author: Hervé This
- Number of Pages: 377
- Publisher: ➤ Cobra University Press / New York
- Publish Date: 2006
- Publish Location: New York
“Molecular Gastronomy” Subjects and Themes:
- Subjects: ➤ Food - Gastronomy - Flavor - Sensory evaluation - Aliments - Sabor - Anàlisi sensorial - Gastronomia - Molecular gastronomy - Levensmiddelen - Scheikundige samenstelling - Analyse sensorielle - Saveur - Gastronomie - Lebensmittel - Geschmack - Sensorische Prüfung - Kochen
Edition Identifiers:
- The Open Library ID: OL24548573M - OL15597884W
- Online Computer Library Center (OCLC) ID: 187394573 - 61652822
- Library of Congress Control Number (LCCN): 2005053784
- ISBN-13: 9780231133135
- All ISBNs: 9780231133135
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