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Molecular Gastronomy book cover

Molecular Gastronomy

Exploring the Science of Flavor (Arts and Traditions of the Table

Hervé This

Explore the wonders of molecular gastronomy with the world-renowned chemist, Hervé This. Discover how This uses science to challenge traditional cooking techniques and present new and improved ways of preparing dishes. From the physiology of flavor to the molecular properties of bread, ham, foie gras, and champagne, This provides practical tips, insightful suggestions, and provocative discussions that will intrigue everyone from cooks to scientists. Learn how to make exciting new dishes like a chocolate mousse without eggs or a flourless chocolate cake baked in the microwave, and gain a deeper understanding of the science behind perfect French fries, soufflés, and more.
Дата публикации
2006-01-04T00:00:00.000Z
2006-01-04T00:00:00.000Z
впервые опубликовано в 2003
Рейтинг Goodreads
3.87
ISBN
8601300163437
Рекомендации
1
Рекомендации
2009-07-03T00:00:00.000Z
I'm dabbling in it and looking at becoming a chef. He is fantastic. I didn't really cook before but this book may be changing my life.      источник