Handbook of Molecular Gastronomy
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Handbook of Molecular Gastronomy : Scientific Foundations and Culinary Applications

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Description

A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. The book takes an interdisciplinary approach encompassing the physics, biology, and chemistry of food as well as food preparation along with practical tips on molecular cooking. It offers an introductory overview and perspective on key issues and contains a complete A-Z guide to scientific terminology, ingredients, tools, and methods, as well as innovative recipes by world-renowned chefs.
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Product details

  • Hardback | 552 pages
  • 178 x 254mm
  • CRC Press Inc
  • Bosa Roca, United States
  • English
  • 300 Illustrations, black and white
  • 1466594780
  • 9781466594784
  • 1,164,546

About Christophe Lavelle

Christophe Lavelle is a biophysicist at the CNRS (National Center for Scientific Research) in Paris, France, a principal investigator at the National Museum of Natural History in Paris, and co-head of the Nuclear Architecture and Dynamics research network. While his studies mostly concern epigenetics and the biophysical properties of cells, he also works on the relationship between science and gastronomy. He teaches biophysics molecular gastronomy in several universities. He teaches molecular gastronomy at the universities of Toulouse and Cergy-Pontoise. He is also the founder and president of the Science & Cooking Association and member of the International Chefs Association "Les Disciples d'Escoffier."Author of more than 30 scientific papers published in international journals and a book on medical physics, he is currently involved in several editorial projects related to food science.

Herve This is a chemist at INRA (National Institute for Research in Agronomy) in Paris, France. He is also a professor at AgroParisTech and head of the Molecular Gastronomy Group, in the Laboratory of Chemistry of AgroParisTech also in Paris. He created the scientific discipline of Molecular Gastronomy in 1988 along with Nicholas Kurti (1908-1998). After his PhD on La gastronomie moleculaire et physique, he was invited by French Nobel Prize Jean-Marie Lehn to conduct his studies at the Laboratoire de Chimie des Interactions Moleculaires in the College de France. In 2006, while he was moving to AgroParisTech, the French Academy of Sciences asked him to create the Fondation Science & Culture Alimentaire, of which he was appointed scientific director. He writes regular columns and is the author of several books. Dr. This is also an honorary member of various culinary academies as well as the Academie dAgriculture de France. He has received many awards including the Franqui professorship (University of Liege) and the Grand Prix des Sciences de lAliment by the International Association of Gastronomy.
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