by Hervé This · Editorial Acribia, S.A. · tapa dura · ISBN 9788420008127
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Discover the secrets behind traditional cooking with 'Los secretos de los pucheros' by Hervé This. This book explores the science and physiology of taste, revealing the scientific explanations of empirical rules passed down from generation to generation. Learn about the chemistry of soup, milk, jellies, mayonnaise, and much more, with tips and tricks from chefs and cookbook authors. An essential work to understand and improve your culinary skills.
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.
