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Note-by-Note Cooking

$24.95
Products specifications
Isbn 9780231164863
Publisher Columbia University Press
Imprint Columbia University Press
Series Arts and Traditions of the Table: Perspe
Contributor 1 This, Hervé
Contributor 2 DeBevoise, Malcolm
Pages 272
BISAC 1 BISAC 1
BISAC 2 BISAC 2
BISAC 3 BISAC 3
Author Bio

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. 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 Professional/Scholarly
Format Trade Cloth
Release Date 09/16/2014
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