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Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen

Hardcover • 2013 • English

Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen

By Jozef Youssef

0 Ratings • 0.0 of 5

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About the book

Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing -- using food science to bring flavor, texture, taste and aromas to recipes in new ways. This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy. Clear and easy-to-follow step-by-step photographs demonstrate each technique so cooks can practice the unique skills and presentation concepts. Techniques that require ...Show more

Book details

ISBN

9781770852013

Publisher

Firefly Books

Published year

2013

Language

English

Original title

Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen

Format

Hardcover

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