Hervé This – författare
Visar alla böcker från författaren Hervé This. Handla med fri frakt och snabb leverans.
15 produkter
Molecular Gastronomy
Exploring the Science of Flavor
Av Hervé This
Inbunden, 2006
279 kr
Lägg i varukorg
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 doctorate in molecular gastronomy, a cutting-edge field …
Molecular Gastronomy
Exploring the Science of Flavor
Av Hervé This
Häftad, 2008
178 kr
Lägg i varukorg
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 doctorate in molecular gastronomy, a cutting-edge field …
Kitchen Mysteries
Revealing the Science of Cooking
Av Hervé This
Inbunden, 2007
321 kr
Lägg i varukorg
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and …
Kitchen Mysteries
Revealing the Science of Cooking
Av Hervé This
Häftad, 2010
160 kr
Lägg i varukorg
An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and …
Building a Meal
From Molecular Gastronomy to Culinary Constructivism
Av Hervé This
Inbunden, 2009
183 kr
Lägg i varukorg
An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and …
Building a Meal
From Molecular Gastronomy to Culinary Constructivism
Av Hervé This
Häftad, 2011
139 kr
Lägg i varukorg
An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and …
The Science of the Oven
Av Hervé This
Häftad, 2012
152 kr
Lägg i varukorg
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary …
Note-by-Note Cooking
The Future of Food
Av Hervé This
Inbunden, 2014
260 kr
Lägg i varukorg
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of …
Note-by-Note Cooking
The Future of Food
Av Hervé This
Häftad, 2016
178 kr
Lägg i varukorg
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of …
Building a Meal
From Molecular Gastronomy to Culinary Constructivism
Av Hervé This
E-bok, 2009
191 kr
Lägg i varukorg
An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various …
Science of the Oven
Av Herve This
E-bok, 2009
212 kr
Lägg i varukorg
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary …
Note-by-Note Cooking
The Future of Food
Av Hervé This
E-bok, 2014
227 kr
Lägg i varukorg
A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles …
Cooking
The Quintessential Art
Av Pierre Gagnaire, Herve This
E-bok, 2008
464 kr
Lägg i varukorg
From its intriguing opening question—"How can we reasonably judge a meal?"—to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the …
La chimie et l'alimentation
Pour le bien-être de l''homme
Av Gilles Trystram, Herve This m. fl.
E-bok, 2021
1114 kr
Lägg i varukorg
The Science of the Oven
Av Hervé This
Inbunden, 2009
203 kr
Tillfälligt slut
Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary …
