Ingrid Veilleux marked it as to-read Sep 28, Hyacinth marked it as to-read Jul 15, Nataniel added it Dec 27, Myriam Etcheverry marked it as to-read Mar 24, Guillermo Rios Romero marked it as to-read Jan 27, There are no discussion topics on this book yet. His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be used as a tool to enhance culinary experiences, rather than the purely empirical knowledge which more often than not dictates the rules in the kitchen. With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in , which he shortened to "Molecular Gastronomy" after Kurti's death in .
While it is often stated that he has a Ph.
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He has written several books on the subject which can be understood even by those who have little or no knowledge of chemistry, but so far only two have been translated into English. He also collaborates with the magazine Pour la Science, the aim of which is to present scientific concepts to the general public. Every month he adds one new "invention" in the Arts and Science section of the website of the three-star chef Pierre Gagnaire. Although his main focus is on physical chemistry, he also attributes great importance to the emotional aspect of cooking, as the title of one of his books shows: Cooking is love, art, technique.
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E dition- O riginale. Suggestions Search. Add to my virtual collection. The Slavonic and East European Review. Lives of Notorious Cooks. Chomu Press. Paris: B.
ISBN 13: 9782701133034
Paris: Au Depot de librairie. Retrieved 7 December Paris: Didot. Tome II.
Paris: Comptoir des imprimeurs-unis.