An international celebrity and founder of molecular gastronomy—or, the scientific investigation of culinary practice—Hervé This is known for his groundbreaking research on the chemistry and physics behind everyday cooking. In Kitchen Mysteries, This answers fundamental questions such as what causes vegetables to change color when cooked and how to keep a soufflé from falling. He illuminates abstract concepts with practical advice and concrete examples so that cooks of every stripe can thoroughly comprehend the scientific principles of food.

In terms of the book’s design, the decision was made to visually reference kitchenware and chemistry-lab iconography throughout the interior, jacket and case.

Lovingly handled typography: it captures the confluence of taste and science.

Wonderful ligatures, footnotes and glossary.