Kitchen Mysteries: Revealing the Science of Cooking

Hervé This

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Paper, 232 pages, 98 illus.
ISBN: 978-0-231-14171-0
$16.95 / £11.50

November, 2007
Cloth, 232 pages, 98 illus.
ISBN: 978-0-231-14170-3
$22.95 / £15.95

Web Features

• Take a quiz based on Kitchen Mysteries.
• Read about This's recent New York City appearance in New York magazine.
• Read a recent article on Hervé This from Wired
• Listen to Hervé This's interview with Leonard Lopate on NPR
  
• Read about the book on the blog "Play with Food"
• Learn how Hervé This can help you clean your silverware from the Web site Delicious Days
• Read about This’s appearance in Los Angeles

Related Subjects

• Food History & Culinary Studies
• General Science

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

About the Author

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia's Molecular Gastronomy and of several other books on food and cooking. He is a monthly contributor to Pour la Science, the French-language edition of Scientific American.Jody Gladding is a poet and has translated twenty works from French, most recently, Madeleine Ferrière's Sacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series.

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