{"product_id":"molecular-gastronomy-exploring-the-science-of-flavor","title":"Molecular Gastronomy: Exploring the Science of Flavor","description":"\u003cp\u003eNew 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\u003c\/p\u003e\u003cp\u003e'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.\u003c\/p\u003e","brand":"This, Hervé","offers":[{"title":"Default Title","offer_id":46220636356866,"sku":"104179","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0675\/4412\/1602\/files\/104179.jpg?v=1749776181","url":"https:\/\/bibliope.com\/products\/molecular-gastronomy-exploring-the-science-of-flavor","provider":"Bibliope","version":"1.0","type":"link"}