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原文書（13）

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無庫存（13）

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$400~$599 （1）

$600~$799 （4）

$800以上（8）

出版日期

2022~2023 （2）

2016年以前（11）

裝訂方式

平裝（6）

精裝（7）

作者

Herve This/ Jody Gladding (TRN) （4）

Herve This vo Kientza (INRAE/AgroParisTech) （2）

Herve This/ M. B. Debevoise (TRN) （2）

Herve This/ Malcolm Debevoise (TRN) （2）

Herve This/ Pierre Gagnaire/ M. B. Debevoise (TRN) （2）

出版社/品牌

Columbia Univ Pr （9）

PBKTYFRL （2）

Univ of California Pr （2）

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共13筆商品，1/1頁

90折

1.Building a Meal ─ From Molecular Gastronomy to Culinary Constructivism

作者：Herve This; Malcolm Debevoise (TRN) 出版社：Columbia Univ Pr 出版日：2009/04/01 裝訂：精裝

Considering six bistro favorites, Hervae This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction

定價：798 元，優惠價：9 718

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90折

2.The Science of the Oven

作者：Herve This; Jody Gladding (TRN) 出版社：Columbia Univ Pr 出版日：2012/08/07 裝訂：平裝

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its su

定價：678 元，優惠價：9 610

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90折

3.Kitchen Mysteries ─ Revealing the Science of Cooking

作者：Herve This; Jody Gladding (TRN) 出版社：Columbia Univ Pr 出版日：2010/08/01 裝訂：平裝

Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the e

定價：678 元，優惠價：9 610

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90折

4.Note-by-Note Cooking ─ The Future of Food

作者：Herve This; Malcolm Debevoise (TRN) 出版社：Columbia Univ Pr 出版日：2014/10/07 裝訂：精裝

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol,

定價：998 元，優惠價：9 898

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90折

5.The Science of the Oven

作者：Herve This; Jody Gladding (TRN) 出版社：Columbia Univ Pr 出版日：2009/10/01 裝訂：精裝

定價：918 元，優惠價：9 826

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90折

6.Kitchen Mysteries ─ Revealing the Science of Cooking

作者：Herve This; Jody Gladding (TRN) 出版社：Columbia Univ Pr 出版日：2007/11/01 裝訂：精裝

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physi

定價：918 元，優惠價：9 826

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90折

7.Molecular Gastronomy ─ Exploring the Science of Flavor

作者：Herve This; M. B. Debevoise (TRN) 出版社：Columbia Univ Pr 出版日：2005/12/14 裝訂：精裝

Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas

定價：1198 元，優惠價：9 1078

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90折

8.Molecular Gastronomy ─ Exploring the Science of Flavor

作者：Herve This; M. B. Debevoise (TRN) 出版社：Columbia Univ Pr 出版日：2008/07/31 裝訂：平裝

Herv? This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierr

定價：678 元，優惠價：9 610

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9.Calculating and Problem Solving Through Culinary Experimentation

作者：Herve This vo Kientza (INRAE; AgroParisTech) 出版社：PBKTYFRL 出版日：2022/09/21 裝訂：精裝

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若需訂購本書，請電洽客服
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90折

10.Calculating and Problem Solving Through Culinary Experimentation

作者：Herve This vo Kientza (INRAE; AgroParisTech) 出版社：PBKTYFRL 出版日：2022/09/21 裝訂：平裝

定價：2759 元，優惠價：9 2483

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滿額折

11.Cooking

作者：Herve This; Pierre Gagnaire; M. B. Debevoise (TRN) 出版社：Univ of California Pr 出版日：2010/04/21 裝訂：平裝

From its intriguing opening question--"How can we reasonably judge a meal?"--to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve Th

定價：1078 元，優惠價：9 970

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滿額折

12.Cooking: The Quintessential Art

作者：Herve This; Pierre Gagnaire; M. B. Debevoise (TRN) 出版社：Univ of California Pr 出版日：2008/10/01 裝訂：精裝

From its intriguing opening question - "How can we reasonably judge a meal?" - to its richly rewarding conclusion, this beautifully designed book picks up where Brillat-Savarin left off almost two cen

定價：1680 元，優惠價：9 1512

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90折

13.Building a Meal ─ From Molecular Gastronomy to Culinary Constructivism

作者：Herve This; Malcolm Debevoise (TRN); Marie-Odile Monchicourt (CON) 出版社：Columbia Univ Pr 出版日：2011/08/05 裝訂：平裝

The internationally renowned chemist, television personality and author of Kitchen Mysteries reveals the science behind six bistro favorites including consomme and chocolate mousse to demonstrate how

定價：598 元，優惠價：9 538

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共13 筆
1 頁

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1.Building a Meal ─ From Molecular Gastronomy to Culinary Constructivism

2.The Science of the Oven

3.Kitchen Mysteries ─ Revealing the Science of Cooking

4.Note-by-Note Cooking ─ The Future of Food

5.The Science of the Oven

6.Kitchen Mysteries ─ Revealing the Science of Cooking

7.Molecular Gastronomy ─ Exploring the Science of Flavor

8.Molecular Gastronomy ─ Exploring the Science of Flavor

9.Calculating and Problem Solving Through Culinary Experimentation

10.Calculating and Problem Solving Through Culinary Experimentation

11.Cooking

12.Cooking: The Quintessential Art

13.Building a Meal ─ From Molecular Gastronomy to Culinary Constructivism

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