rss feedBook Review: Molecular Gastronomy- Exploring the Science of Flavor by Herve This
08.25.10
“It is not enough to know the principles, one needs to know how to manipulate.” – Michael Faraday
This is the man, the founder of Molecular Gastronomy. Along with fellow colleagues, he defined the science behind cooking. His prose is simple and unabashed. On topics like making stock, to tenderness and juiciness, to how salt affects taste and algal fibers.
