The latest cookbook from Hervé This, star chemist of molecular gastronomy.

The latest and highly anticipated book from Hervé This, star chemist and co-inventor of molecular gastronomy. His scientific research has turned culinary artistry upside down worldwide. Chefs drom all over took up many of his inventions, which became an emblem of avant-garde cuisine. Some of these very inventions are gathered together in this book, which playfully blends gastronomy and scientific history. These 120 original recipes with ingredients commonly found in the fridge will enhance your kitchen creativity!