Hervé This

Molecular Gastronomy

Exploring the Science of Flavor

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the ...

Note-by-Note Cooking

The Future of Food

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through t...

Building a Meal

From Molecular Gastronomy to Culinary Constructivism

Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More importan...

Kitchen Mysteries

Revealing the Science of Cooking

International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color...

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 con...

Calculating and Problem Solving Through Culinary Experimentation

While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through p...

Calculating and Problem Solving Through Culinary Experimentation

* Introduces readers to tips for experimental work * Shows how simple scientific knowledge can be applied in understanding questions * Provides a soun...