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Hervé This — 책 질문과 작가 답변 | AskAuthor
Hervé This
Hervé This is a French physical chemist known for pioneering molecular gastronomy, exploring how science enhances culinary experiences. He authored notable books including Molecular Gastronomy and Cooking: The Quintessential Art. He collaborates with scientific and culinary institutions to bridge science and food.
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책 6권
Science
Cooking
Food & Wine
Science
Cooking
Food & Wine
Hervé This is a French physical chemist known for pioneering molecular gastronomy, exploring how science enhances culinary experiences. He authored notable books including Molecular Gastronomy and Cooking: The Quintessential Art. He collaborates with scientific and culinary institutions to bridge science and food.
Q&A 없음
·
책 6권
Science
Cooking
Food & Wine
Science
Cooking
Food & Wine
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Hervé This 님의 책
Molecular Gastronomy
Hervé This
2003
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Cooking: The Quintessential Art (California Studies in Food and Culture, 23)
Hervé This
미상
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Note-by-Note Cooking: The Future of Food
Hervé This
미상
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Révélations gastronomiques
Hervé This
미상
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Rätsel und Geheimnisse der Kochkunst
Hervé This
미상
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Why Do Lobsters Turn Red When You Cook Them
Hervé This
미상
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