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Hervé This — 书籍问题与作者回答 | 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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·
6 本书
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.
暂无 Q&A
·
6 本书
Science
Cooking
Food & Wine
Science
Cooking
Food & Wine
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Hervé This 的书籍
分子廚藝(全新典藏版)：用科學實驗揭開美食奧祕的權威經典
Hervé This
2003
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Cooking: The Quintessential Art (California Studies in Food and Culture, 23)
Hervé This
未知
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Note-by-Note Cooking: The Future of Food
Hervé This
未知
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Révélations gastronomiques
Hervé This
未知
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Rätsel und Geheimnisse der Kochkunst
Hervé This
未知
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Why Do Lobsters Turn Red When You Cook Them
Hervé This
未知
暂无 Q&A
