Where Food & Science Combine.
Herve This launches a witty investigation into the chemical art of cooking, unraveling the science behind common culinary technique and practice.
- Herve This breaks food down to its molecular components and matches them to cooking's chemical reactions.
- He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks.
- The Science of the Oven fuses the physiology of taste to the molecular structure of bodies and food, expertly expanding the possibilities of the kitchen.
- Published: 2009. Language: English.
- Hardback. Pages: 216.