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Molecular Cuisine - 9781439871638

Un libro in lingua di Anne Cazor Christine Lienard Attard Julien (PHT) Alinat Gui (TRN) This Herve (FRW) edito da CRC Pr I Llc, 2011

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This interesting and colorful volume on molecular gastronomy explores the use of scientific principles from molecular chemistry in the preparation of food. The work is a cookbook, presenting forty recipes for foods, drinks and desserts, while outlining key scientific processes and principles. The material is divided into sections covering such topics as solubilization of sugars, emulsion, aeration, gels, coagulation, oxidization, dehydration, spherification, brittle gels, effervescence and fermentation. Artistic full-color gloss photographs are included throughout and information about supplier of specialty ingredients is provided. Author information is not provided. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)

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