Reviews

Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This

By Science News

A chemist trained in culinary arts explores the science of a good meal, with tips for how to make one.

Columbia Univ., 2009, 135 p., $19.95.

Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This

A version of this article appears in the August 1, 2009 issue of Science News.

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