Hervé This

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Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

by Christophe Lavelle, Hervé This, Alan L. Kelly, and Roisin Burke First published in 2021 — 6 editions

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Note-by-note cooking: the future of food

by Hervé This First published in 2014 — 3 editions

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La sagesse du chimiste

by Hervé This First published in 2009 — 2 editions

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Kitchen Mysteries

by Hervé This First published in 2007 — 2 editions

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Cours de gastronomie moléculaire.: quelles relations?

by Hervé This First published in 2009 — 2 editions

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Calculating and Problem Solving Through Culinary Experimentation

by Hervé This First published in 2022 — 2 editions

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Molecular Gastronomy: Exploring the Science of Flavor

by Hervé This First published in 2006 — 2 editions

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The science of the oven

by Hervé This First published in 2009 — 2 editions

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Casseroles et éprouvettes

by Hervé This First published in 2002 — 1 edition
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Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

by Hervé This First published in 2007 — 1 edition

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Traité élémentaire de cuisine

by Hervé This First published in 2002 — 1 edition
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L'école du goût : Apprendre à nos enfants à bien se nourrir pour vivre en bonne santé

by Hervé This First published in 2003 — 1 edition

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La cocina-- es amor, arte, técnica

by Hervé This, Pierre Gagnaire, and Elisa Francés Martínez First published in 2008 — 1 edition

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De la ciencia a los fogones

by Hervé This and Rosa María Oria Almudi First published in 2013 — 1 edition

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Tratado elemental de cocina

by Hervé This and Rosa María Oria Almudi First published in 2005 — 1 edition

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Cacerolas y tubos de ensayo

by Hervé This and Rosa María Oria Almudi First published in 2005 — 1 edition

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La Cuisine: C'est de l'amour, de l'art, de la technique

by Hervé This and Pierre Gagnaire First published in 2006 — 1 edition

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In the Kitchen with Pierre Gagniere and Louis XIV

by Pierre Gagniere, Hervé This, Rip Hopkins, and Nicolas de Bonnefond First published in 2008 — 1 edition

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Building a Meal

by Hervé This First published in 2009 — 1 edition

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Il bello e il buono. La cucina tra arte, amore e tecnica

by Pierre Gagnaire and Hervé This First published in 2006 — 1 edition

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OLID: OL3136007A

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Created April 30, 2008
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April 30, 2008

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Hervé This

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