Molecular Gastronomy

Food technology.

Molecular Gastronomy

Molecular Gastronomy

Food technology.

More Books:

Molecular Gastronomy
Language: en
Pages: 377
Authors: Hervé This
Categories: Cooking
Type: BOOK - Published: 2008-07 - Publisher: Arts and Traditions of the Table: Perspectives on Culinary History

Food technology.
Molecular Gastronomy
Language: en
Pages: 320
Authors: Jose Sanchez
Categories: Cooking
Type: BOOK - Published: 2015-04-14 - Publisher: John Wiley & Sons

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has
Molecular Gastronomy
Language: en
Pages: 393
Authors: Hervé This
Categories: Technology & Engineering
Type: BOOK - Published: 2006-01-04 - Publisher: Columbia University Press

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge
Molecular Gastronomy at Home
Language: en
Pages: 256
Authors: Jozef Youssef
Categories: Technology & Engineering
Type: BOOK - Published: 2018-10 - Publisher:

"This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest -- the results ought to be
Handbook of Molecular Gastronomy
Language: en
Pages: 894
Authors: Christophe Lavelle, Herve This, Alan L. Kelly, Roisin Burke
Categories: Medical
Type: BOOK - Published: 2021-06-09 - Publisher: CRC Press

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of

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