Handbook of Molecular Gastronomy Scientific Foundations, Educational Practices, and Culinary Applications |
|
| Editor:
| Lavelle, Christophe
This, Hervé
Kelly, Alan L.
Burke, Roisin |
| ISBN: | 978-0-429-52844-6 |
| Publication Date: | Jun 2021 |
| Publisher: | Taylor & Francis Group
|
| Imprint: | CRC Press |
| Book Format: | Digital (delivered electronically) |
| List Price: | USD $52.95 |
Book Description:
|
A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. The book takes an interdisciplinary approach encompassing the physics, biology, and chemistry of food as well as food preparation along with practical tips on molecular cooking. It offers an introductory overview and perspective on key issues and contains a complete A-Z guide to scientific terminology, ingredients, tools, and...
More Description
A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. The book takes an interdisciplinary approach encompassing the physics, biology, and chemistry of food as well as food preparation along with practical tips on molecular cooking. It offers an introductory overview and perspective on key issues and contains a complete A-Z guide to scientific terminology, ingredients, tools, and methods, as well as innovative recipes by world-renowned chefs.