Author: Hervé This

Mayonnaise takes when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same co...

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods throug...

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his g...