Molecular Gastronomy: Exploring the Science of Flavor

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Molecular Gastronomy: Exploring the Science of Flavor - This, Herve, and DeBevoise, M. B. (Translated by)

An international sensation, "Molecular Gastronomy" debunks a variety of time-honored rules and dictums about cooking, but also presents new knowledge from which readers can improve the preparation of a variety of dishes. Herv? This, a physical chemist, discusses the physiology of flavor and explores the brain's perception of tastes, the effect of ...

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