{"product_id":"building-a-meal-from-molecular-gastronomy-to-culinary-constructivism-hardcover-1","title":"Building a Meal: From Molecular Gastronomy to Culinary Constructivism - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHerv? This\u003c\/b\u003e (Author), \u003cb\u003eMalcolm Debevoise\u003c\/b\u003e (Translator)\u003c\/p\u003e\u003cp\u003eAn internationally renowned chemist, popular television personality, and bestselling author, Herv? This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herv? This unites the head with the hand in order to defend and transform culinary practice.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eHerv? This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of \u003ci\u003eKitchen Mysteries: Revealing the Science of Cooking\u003c\/i\u003e and \u003ci\u003eMolecular Gastronomy: Exploring the Science of Flavor\u003c\/i\u003e, among other books. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eM. B. DeBevoise has translated almost thirty works from French and Italian in every branch of scholarship, including Herv? This's \u003ci\u003eMolecular Gastronomy\u003c\/i\u003e and \u003ci\u003eThe Columbia History of Twentieth-Century French Thought\u003c\/i\u003e, edited by Lawrence D. Kritzman.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 152\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 13, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47217112088825,"sku":"9780231144667","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/vX3GS3sZRg9780231144667_790f7963-909d-46cc-b9ea-42ff6dfc83f9.webp?v=1768138465","url":"https:\/\/bookscloud.io\/products\/building-a-meal-from-molecular-gastronomy-to-culinary-constructivism-hardcover-1","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}