Molecular Gastronomy

Exploring the Science of Flavor

Preview

Failed to add items

Sorry, we are unable to add the item because your shopping cart is already at capacity.

Add to basket failed.

Please try again later

Add to wishlist failed.

Please try again later

Remove from wishlist failed.

Please try again later

Adding to library failed

Please try again

Follow podcast failed

Unfollow podcast failed

LIMITED TIME OFFER

3 Months Free

£5.99/mo after 3 months. Cancel monthly.

Get this deal

Offer ends on 15 July 2026 at 11:59 BST.

More purchase options

Molecular Gastronomy

By: Herve This

Narrated by: Dennis Holland

Get this deal

£5.99/mo after 3 months. Cancel monthly.

Buy Now for £14.04

This book will appeal to foodies & those who are deprived of cookbooks in the audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements. Most of the discussions revolve around common practices and phenomenon - chilling wine, why spices are spicy, how to best cool a hot drink. This experimentation is not just for the mildly curious, but readers unafraid to microwave mayonnaise will find many ideas here.©2006 Columbia University Press (P)2008 Audible, Inc.

Herve ThisDennis HollandAudible Studios

Agricultural & Food Sciences

Cooking

Food & Wine

Food Science

Gastronomy

Physics

Science

Wine & Beverages

Agricultural & Food Sciences Cooking Food & Wine Food Science Gastronomy Physics Science Wine & Beverages

No reviews yet