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Old 08-04-2006, 01:36 AM   #11
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Originally Posted by Michael in FtW
Now - I've know cooks who never knew what chemicals comprised the flavor of an herb ...
They didn't know a thing about how proteins denature...
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Old 08-07-2006, 03:48 PM   #12
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Hello Black, do you understand french ? If so, here is exactly what you are looking for I don't know if any of Hervé This book's have been translated

http://www.la-cuisine-collective.fr/...cles.asp?id=30
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Old 08-07-2006, 03:51 PM   #13
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Originally Posted by Sabrine
Hello Black, do you understand french ? If so, here is exactly what you are looking for I don't know if any of Hervé This book's have been translated

http://www.la-cuisine-collective.fr/...cles.asp?id=30
i'm from south louisiana so i know a little french... but it's the bastardized, cajun-modified, mixed-up, "gumbo-yaya" french.

i'll look for a translation...
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Old 08-07-2006, 04:04 PM   #14
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Originally Posted by black chef
i'm from south louisiana so i know a little french... but it's the bastardized, cajun-modified, mixed-up, "gumbo-yaya" french.

i'll look for a translation...

By the way, i just sent an email to Hervé This. Asking him if there was any translation for his books. I'll be back to you as soon as he answer me.
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Old 08-09-2006, 12:38 AM   #15
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None of This books have been translated into English but they're really almost understandable if you have even the slightest grasp of French for some weird reason. Heston Blumenthals The Science of Cooking is well worth a read, and, he can cook up a storm.
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