© Columbia University Press
Molecular Gastronomy: Exploring the Science of Flavor
Paper, 392 pages,
ISBN: 978-0-231-13313-5
$16.95
/ £11.95
December, 2005
Cloth, 392 pages,
ISBN: 978-0-231-13312-8
$29.95
/ £19.95
"Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—and the world—cooks." — Gourmet
"This has written an interesting and timely combination of our everyday experience with sophisticated science." — Claudia Kousoulas, Appetite for Books
"Mr. This's book will broaden the way you think about food." — New York Sun
"He is revered by the revered." — JJ Goode, epicurious.com
"A wonderful book. . . . it will appeal to anyone with an interest in the science of cooking." — O Chef
"For anyone who likes to eat or cook." — Choice
"This offers some though-provoking opportunities for play in the kitchen." — Pagosa Springs Sun
"This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths." — Todd Coleman, Saveur
"A fresh approach . . . that will entertain and enlighten anyone interested in the process of cooking and the enjoyment of food." — Raymond J. Shively, Jr., The Bloomsbury Review
"Anyone with an inordinate passion for cooking would love this book." — Mia Stainsby, Vancouver Sun
"A timely addition... Suitable for both scientists and the lay public." — Thorvald Pedersen, EMBO Reports
"This book is laden with science while rendering a clear approach to flavor." — Academia
"[A] captivating little book." — The Economist
"He is fantastic. I didn't really cook before but this book may be changing my life." — Keanu Reeves
"It's wonderful to find out how things work in the kitchen, what the palate feels and why, and to see This experiment and think about what has not yet been done in any restaurant. Hervé This's Molecular Gastronomy is one truly delectable meal for the mind!" — Roald Hoffmann, Cornell University, author of Same and Not the Same
"With respect and love for what we eat, Hervé This reveals to us in this wonderfully readable book the real secrets, the molecular ones, of great food. A degustation of culinary art and science!" — Roald Hoffmann, Cornell University, author of Same and Not the Same
"Hervé This has been a tireless promoter of 'molecular gastronomy' in France for more than a decade. In this stimulating book, he takes a close look at many familiar ingredients and techniques and shows how a scientific approach can help cooks cook both better and more inventively." — Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen