An internationally renowned chemist, popular television personality, and bestselling author, Herve This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herve This unites the head with the hand in order to defend and transform culinary practice.

With this new book, Herve This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple...