Book
Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen / Jozef Youssef.
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.
Record details
- ISBN: 9781770852013
- ISBN: 1770852018
- Physical Description: 240 pages : illustrations (chiefly color) ; 23 cm
- Publisher: Buffalo, New York : Firefly Books, 2013.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (page 240) and index. |
Search for related items by subject
| Subject: | Molecular gastronomy. |
| Genre: | Cookbooks. |
