A scientific approach to flavor and food
Hervé This
Cooking is not just an art, it's also a precise science. And this is clearly explained in Molecular Gastronomy: Exploring the Science of Flavor by Hervé This - an internationally reknowned physical chemist and French TV personality. Dive into the chemistry and physics that shape every dish, from the sizzle of searing meat to the delicate rise of a soufflé. You are invited see the kitchen as a place of experimentation, where each step in a recipe can be understood and refined with scientific insight.
