Molecular Gastronomy: Exploring the Science of Flavor (книга)
Molecular Gastronomy: Exploring the Science of Flavor | |
Автор: | Herve This |
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Оригинал издан: | 2006 |
«Molecular Gastronomy: Exploring the Science of Flavor» — книга 2006 года.
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От издателя
« Herve This (pronounced «Teess») is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a…»