Hervé This Les secrets de la casserole.  Paris: Editions Belin, 1993. 270111585X 222 pages.  Hardcover volume, measuring approximately 6.75" x 10", shows light shelfwear. Binding is firm. Interior is clean and bright. "An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Hervé is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world."