tailieunhanh - Molecular Gastronomy

“It takes a tough guy to raise a tender chicken!” the late Frank Perdue used to proclaim in his radio and t v advertisements. Physical chemist Hervé This (pronounced teess), the internationally controversial molecular gastro- nome, explains to us in understandable yet precise terms the science of ten- derness. | molecular gastronomy M lecular Gastronomy arts and traditions of the table arts and traditions of the table perspectives on culinary history Albert Sonnenfeld series editor Salt Grain of Life Pierre Laszlo translated by Mary Beth Mader Culture of the Fork Giovanni Rebora translated by Albert Sonnenfeld French Gastronomy The History and Geography of a Passion Jean-Robert Pitte translated by Jody Gladding Pasta The Story of a Universal Food Silvano Serventi and Fran oise Sabban translated by Antony Shugar Slow Food The Case for Taste Carlo Petrini translated by William McCuaig Italian Cuisine A Cultural History Alberto Capatti and Massimo Montanari translated by Áine O Healy British Food An Extraordinary Thousand Years of History Colin Spencer A Revolution in Eating How the Quest for Food Shaped America James E. McWilliams Sacred Cow Mad Cow A History of Food Fears Madeleine Ferrieres translated by Jody .