The science of the oven
By: Hervé This ; drawings by Jean-Michel Thiriet ; translated by Jody Gladding.
Publisher: Columbia University Press
Published: 2009
Place of publication: New York
Language: eng
Format: Hardcover
Number of pages: 206
ISBN-13: 9780231147064; 9780231518543
Subjects: Food -- Sensory evaluation; Food -- Analysis; Food -- Composition; Gastronomy
Work titles: De la science aux fourneaux.
Notes: Includes bibliographical references and index.
Table of contents: title: Let us play with our senses; title: Health and diet; title: What are the notes?; title: The question of hors d'oeuvres; title: Understanding, perfecting; title: Without forgetting all that makes life beautiful; title: From molecular cuisine to culinary constructivism; title: A last bite for the road.