Molecular Gastronomy: Exploring the Science of Flavor

New York: Columbia University Press, 2008. First English Language Edition. Later printing. xi, 377 pages; 21 cm Fine in near fine(+) in faintly cocked binding; in near fine jacket now in archival mylar. Hardcover. ISBN: 9780231133135, 9780231133128

'Molecular Gastronomy' is full of practical tips, penetrating insights and provocative suggestions. The author describes a movement that unites science and culinary tradition and challenges traditional ideas about cooking and eatingContents: Secrets of the kitchen. The physiology of flavor. Investigations and models. A cuisine for tomorrow. Notes: This translation originally published: 2006. Translated from the French.