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Note-by-Note Cooking

Products specifications
Isbn 9780231164870
Publisher Columbia University Press
Imprint Columbia University Press
Contributor 2 DeBevoise, Malcolm
Contributor 1 This, Hervé
Pages 272
Author Bio
Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris and scientific director of the Fondation Science & Culture Alimentaire at the Académie des Sciences. His translated works include The Science of the Oven; Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, all published by Columbia University Press.

M. B. DeBevoise has translated more than thirty works from French and Italian in every branch of scholarship.
Audience General Trade
Format Trade Paper
Release Date 11/01/2016
Stock Due Date 10/27/2016
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