Ebook: Molecular gastronomy : exploring the science of flavor
Author: This Hervé
- Tags: Food -- Sensory evaluation. Flavor. Gastronomy.
- Series: Arts and Traditions of the Table: Perspectives on Culinary History
- Year: 2008
- Publisher: Columbia University Press
- City: New York, Chichester
- Language: English, French
- pdf
'Molecular Gastronomy' is full of practical tips, penetrating insights and provocative suggestions. The author describes a movement that unites science and culinary tradition and challenges traditional ideas about cooking and eating.
Abstract:
Challenges traditional ideas about cooking and eating. This book examines and debunks a variety of time-honored rules and dictums about cooking and presents ways of preparing a variety of dishes from Read more...
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