Scientific Cuisine Demystified Sanchez, Jose Primary Author mixed material bibliography New Jersey Wiley 2016 monographic 1st en English

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310p Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Food Experiment Molecular Gastronomy 6419781118073865 Podomoro University Digital Library 641 San m 2016.08.1197 My Library 641 San m 2016.08.1198 My Library 641 San m Molecular_gastronomy.jpg.jpg 968 2016-08-08 11:34:17 2018-02-13 15:21:56 machine generated