An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy—the scientific exploration of cooking and eating.

With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites—hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse—he isolates the exact chemical properties that tickle our senses and stimulate our appetites.