 | Note-by-Note Cooking: The Future of Food Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris and scientific director of the Fondation Science & Culture Alimentaire at the Académie des Sciences. His translated works include The Science of the Oven ; Building a Meal: From Molecular Gastronomy to Culinary Constructivism ; Kitchen Mysteries: Revealing the Science of Cooking ; and Molecular Gastronomy: Exploring the Science of Flavor , all published by Columbia University Press. M. B. DeBevoise has translated more than thirty works from French and Italian in every branch of scholarship. |
