Search Results for gastronomy - Narrowed by: This, HervéSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dgastronomy$0026qf$003dAUTHOR$002509Author$002509This$00252C$002bHerv$0025C3$0025A9$002509This$00252C$002bHerv$0025C3$0025A9$0026rt$003dfalse$00257C$00257C$00257CSUBJECT$00257C$00257C$00257CSubject$0026ps$003d300$0026st$003dRE?dt=list2024-05-18T12:56:13ZMolecular gastronomy [electronic resource] : exploring the science of flavorent://SD_ILS/0/SD_ILS:354432024-05-18T12:56:13Z2024-05-18T12:56:13Zby This, Hervé<br/>Call Number 641.5 THI<br/>Publication Date 2012<br/>Summary Hervé This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks<br/>Format: Books<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=895208">Click here to view book</a><br/>Building a meal [electronic resource] : from molecular gastronomy to culinary constructivisment://SD_ILS/0/SD_ILS:352332024-05-18T12:56:13Z2024-05-18T12:56:13Zby This, Hervé<br/>Call Number 641.5 THI<br/>Publication Date 2009<br/>Summary An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites& mdash;hard-boiled eg<br/>Format: Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=908180">Click here to view book</a><br/>