Molecular Gastronomy: Exploring the Science of Flavor by Hervé This is a captivating book that delves into the world of molecular gastronomy. This book explores the scientific principles behind the creation of innovative and avant-garde dishes. From foams and gels to spherification and sous vide cooking, this book covers a wide range of techniques and experiments. With detailed explanations and stunning visuals, Molecular Gastronomy is a must-read for anyone interested in the intersection of science and culinary art.
