PERHAPS A GIFT VOUCHER FOR MUM?: MOTHER'S DAY
Herve This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of several books about food and cooking, and a monthly contributor to Pour la Science, the French-language edition of Scientific American. Malcolm DeBevoise is the translator of some twenty works from French, most recently The World Republic of Letters.
Taking kitchen science to a whole new (molecular) level, Herve This is changing the way France -- and the world -- cooks. -- Gourmet This has written an interesting and timely combination of our everyday experience with sophisticated science. -- Claudia Kousoulas, Appetite for Books Mr. This's book will broaden the way you think about food. -- New York Sun It is a wonderful book... it will appeal to anyone with an interest in the science of cooking. -- O Chef This's book is for anyone who likes to eat or cook... Highly Recommended. -- 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 A timely addition... Suitable for both scientists and the lay public. -- Thorvald Pedersen, EMBO Reports This book is laden with science while rendering a clear approach to flavor. -- Academia [A] captivating little book. -- Economist
