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 Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet and has translated almost twenty works from French, most recently Herve This's Kitchen Mysteries.
What Herve This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology. -- Albert Sonnenfeld, translator of Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe For people with a (very) serious interest in food, this is satisfying stuff. The Australian 10/31/09 Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking... Highly recommended. Choice 3/1/10
Eat to Prevent and Control Disease...
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Understanding Time - An Exploration...
A Beginner's Guide to the Concepts...
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