Herve 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.
Taking kitchen science to a whole new (molecular) level, Herve 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 2/8/2006 This has written an interesting and timely combination of our everyday experience with sophisticated science. -- Claudia Kousoulas Appetite for Books 2/1/2006 He is revered by the revered. -- JJ Goode epicurious.com 3/16/2006 A wonderful book... it will appeal to anyone with an interest in the science of cooking. O Chef 3/2006 For anyone who likes to eat or cook. Choice 6/1/2006 This offers some though-provoking opportunities for play in the kitchen. Pagosa Springs Sun 4/20/2006 This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths. -- Todd Coleman Saveur 12/1/2006 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 Nov./Dec. 2006 Anyone with an inordinate passion for cooking would love this book. -- Mia Stainsby Vancouver Sun 12/6/2006 A timely addition... Suitable for both scientists and the lay public. -- Thorvald Pedersen EMBO Reports Vol 8 No 1 2007 This book is laden with science while rendering a clear approach to flavor. Academia June 2007 [A] captivating little book. The Economist 01/04/08 He is fantastic. I didn't really cook before but this book may be changing my life. -- Keanu Reeves this is a great book on so many levels Yum.fi 7/18/2012