Innbundet • 2013 • Engelsk

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

Name: Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen
SKU: 9781770852013
Availability: OutOfStock
ISBN: 9781770852013

Av Jozef Youssef

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Om boken

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 ...Vis mer

Om boken

ISBN

9781770852013

Forlag

Firefly Books

Publiseringsår

2013

Språk

Engelsk

Originaltittel

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

Format

Innbundet

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Frakt

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