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Language: en
Pages: 338
Pages: 338
Type: BOOK - Published: 2013-08-13 - Publisher: Columbia University Press
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Usin
Language: en
Pages: 1645
Pages: 1645
Type: BOOK - Published: 2015-09-21 - Publisher: W. W. Norton & Company
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter w
Language: en
Pages: 147
Pages: 147
Type: BOOK - Published: 2014-08 - Publisher:
DIVAt-home science provides an environment for freedom, creativity and invention that is not always possible in a school setting. In your own kitchen, it’s si
Language: en
Pages: 404
Pages: 404
Type: BOOK - Published: 2006 - Publisher: Columbia University Press
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cook
Language: en
Pages: 234
Pages: 234
Type: BOOK - Published: 2010 - Publisher: Columbia University Press
International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cook