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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) Paperback – Illustrated, August 18, 2008

4.4 out of 5 stars 185 ratings

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Frequently bought together

  • Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
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  • Culinary Reactions: The Everyday Chemistry Of Cooking
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  • What Einstein Told His Cook: Kitchen Science Explained
Total price: $43.92
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Editorial Reviews

Review

Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France―and the world―cooks., Gourmet

Mr. This's book will broaden the way you think about food., New York Sun

This has written an interesting and timely combination of our everyday experience with sophisticated science. -- Claudia Kousoulas, Appetite for Books

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

About the Author

Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris. One of the two founders of the science called molecular gastronomy, he is the author of Columbia's Kitchen Mysteries: Revealing the Science of Cooking 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.

Product details

  • Item Weight : 1.04 pounds
  • Paperback : 377 pages
  • ISBN-10 : 0231133138
  • ISBN-13 : 978-0231133135
  • Product Dimensions : 6.1 x 0.8 x 8.02 inches
  • Publisher : Columbia University Press; Illustrated Edition (August 18, 2008)
  • Language: : English
  • Customer Reviews:
    4.4 out of 5 stars 185 ratings

Customer reviews

4.4 out of 5 stars
4.4 out of 5
185 global ratings
How are ratings calculated?

Top reviews from the United States

Reviewed in the United States on August 25, 2015
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7 people found this helpful
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Reviewed in the United States on September 19, 2017
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4 people found this helpful
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Reviewed in the United States on May 29, 2020
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Reviewed in the United States on December 13, 2013
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10 people found this helpful
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Reviewed in the United States on August 10, 2008
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16 people found this helpful
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Reviewed in the United States on June 23, 2020
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Reviewed in the United States on June 2, 2014
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Reviewed in the United States on December 16, 2019
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Top reviews from other countries

Jordan
3.0 out of 5 stars Interesting, but not really that useful
Reviewed in the United Kingdom on May 6, 2014
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7 people found this helpful
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R. Brown
4.0 out of 5 stars A book for the inquisitive cook.
Reviewed in the United Kingdom on September 23, 2011
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2 people found this helpful
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Eagle Eye
5.0 out of 5 stars For all those who want to know more about food
Reviewed in the United Kingdom on September 28, 2013
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One person found this helpful
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Monica
5.0 out of 5 stars Super cool
Reviewed in the United Kingdom on June 3, 2020
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Kindle Customer
5.0 out of 5 stars Nice facts for me studying for my Food Engineering degree
Reviewed in the United Kingdom on January 24, 2016
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