These will help you cook smart, not hard.
was coined in 1988 by the chemist Hervé This and Nicholas Kurti, a physics professor at Oxford University. An entire book about molecular gastronomy may sound intimidating, but this book is a page-turner. This—who the writer Aimee Lee Ball called—is charming and humorous, and takes care to use clear and concise language that’s easily understood.
better for making fruit preserves? It’s hard not to share This’s enthusiasm for food and science as you flip through this entertaining read.
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