Molecular Gastronomy At Home: Taking Culinary Physics Out Of The Lab And Into Your Kitchen
SKU: DADAX1770852018
ISBN : 9781770852013
Condition : New
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Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen
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 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 special equipment are shown with their closest domestic equivalents. In addition to a brief history of molecular gastronomy, how it works, ingredients and important safety rules, the book includes techniques and recipes as follow:
Molecular Gastronomy at Home shows how with clear technical guidance, delicious and easy-to-follow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen.
Specification of Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen
GENERAL | |
---|---|
Author | Jozef Youssef |
Binding | Hardcover |
Language | English |
Edition | |
ISBN-10 | 1770852018 |
ISBN-13 | 9781770852013 |
Publisher | Firefly Books |
Publication Date | 2013 |
DIMENSIONS | |
---|---|
Height | 8.5 inch. |
Length | 0.88 inch. |
Width | 7.75 inch. |
Weight | 2.05 pounds pounds. |
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