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Casseroles et éprouvettes
by Hervé This · POUR LA SCIENCE · tapa blanda · 239 pages
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Pages: 239 pagesAuthor: Hervé ThisPublisher: POUR LA SCIENCEFormat: tapa blandaLanguage: fr-FRRelease date: 6/3/2002ISBN: ISBN 9782842450397
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Synopsis of Casseroles et éprouvettes
Descubre los secretos de la gastronomía molecular con 'Casseroles et éprouvettes' de Hervé This. Este libro explora la ciencia detrás de la cocina, revelando cómo la química y la física influyen en la preparación de alimentos. Aprende a aplicar principios científicos para mejorar tus habilidades culinarias y sorprender a tus invitados con innovadoras recetas y técnicas.
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About the author
Hervé This
Hervé This, sometimes named Hervé This-Benckhard or Hervé This vo Kientza, is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular and physical gastronomy, that is the science that studies culinary transformations.
Born in 195524 titles published
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