Handbook of molecular gastronomy. Scientific foundations, educational practices, and culinary applications
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- Nombre de pages867
- PrésentationRelié
- FormatGrand Format
- Poids2.835 kg
- Dimensions21,5 cm × 28,5 cm × 4,5 cm
- ISBN978-1-4665-9478-4
- EAN9781466594784
- Date de parution01/01/2021
- ÉditeurCRC Press
Résumé
While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking.
Features : - Gives A-Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). - Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. - Contains a final section with unique recipes by famous chefs.