A guide to molecular gastromomy
Publisher Description
To create this book, I investigated the chemical transformations of ingredients and focused on the technical component of molecular gastronomy in order to create a cookbook that documents its techniques and offers different recipes for each technique that I have researched. It includes recipes such as foams, spherification, molecular spaghetti and more!
GENRE
Food & Drink
RELEASED
2021
28 January
LANGUAGE
EN
English
LENGTH
28
Pages
PUBLISHER
Angelica Ciceri
SIZE
8.3
MB
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