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	1.		Molecular gastronomy : exploring the science of flavor Hervé This ; translated by M.B. DeBevoise by This, Herve Publication details: New York Columbia University Press c2006 Availability: Items available for loan: Anna Centenary Library (1)Call number: 664.072 DEB.
	2.		Building a meal : from molecular gastronomy to culinary constructivism Hervé This ; translated by Malcolm DeBevoise by This, Herve Publication details: New York Columbia University Press 2009 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.5 DEB.
	3.		Cooking : the quintessential art Herve This and Pierre Gagnaire ; translated by M.B. DeBevoise by This, Herve Gagnaire, Pierre Publication details: Berkeley University of California Press c2008 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.013 THI.
	4.		Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole Hervé This ; translated by Jody Gladding by This, Herve Publication details: New York Columbia University Press c2007 Availability: Items available for loan: Anna Centenary Library (1)Call number: 641.5 THI.

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