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!
Customers Also Bought
Test Tube to Taste Buds
2013
Not Only For the Pros: Molecular Gastronomy
2014
Molecular Gastronomy
2006
Culinary Arts: Knife Skills & Equipment
2012
Sous Vide Cookbook: Remarkable Sous-Vide Recipes for Cooking at Home (Cooking in Vacuum)
2017
Savory Pies: Enjoy Tasty Savory Pie Recipes for Quiches, Soufflés, and More
2020