Molecular Gastronomy by Hervé This

For this week’s books in motion we bring you quick clip from Hervé This’ Molecular Gastronomy to Culinary Constructivism.  In his previous book, Molecular Gastronomy: Exploring the Science of Flavor, This explores the science behind the functions and interactions of food.  This is not a book about how to make aromas or foam, but a book for understanding the science of food.  Truly, these are books for the food geek that just wants to know it all (like me!)


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Molecular Gastronomy
by Hervé This


Janina Larenas is the book buyer for the New Book Department. She is a printmaker and book artist who works with a variety of mediums to create narrative imagery. Her pieces range from stickers and posters to science illustration, embroidery to zines, often merging technical crafts with fine art presentation.