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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by Hervé This