Molecular gastronomy : exploring the science of flavor /

Bibliographic Details
Main Author:	This, Hervé
Format:	Book
Language:	English
Language Notes:	Translated from the French.
Published:	New York : Columbia University Press, [2006]
Series:	Arts and traditions of the table.
Subjects:	Food > Sensory evaluation. Flavor. Gastronomy.

Description
Physical Description:	xi, 377 pages ; 21 cm.
Bibliography:	Includes bibliographical references (pages 351-360) and index.
ISBN:	023113312X (cloth : alk. paper)