Molecular Cuisine

Name: Molecular Cuisine
Brand: Taylor & Francis Inc
SKU: 9781439871638
Price: 1640 CZK
Availability: InStock

Autor: Gui Alinat

Jazyk:

Vazba: Pevná

Vydavatel: Taylor & Francis Inc

Dostupnost: 50 % šance

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Written by world-renowned chefs, this book unlocks the secrets to the new dishes, textures, flavors,...

Informace o knize

Autor

Gui Alinat

Jazyk

Angličtina

Vazba

Kniha - Pevná

Vydáno

2011

Stránek

160

EAN

9781439871638

ISBN

1439871639

Enbook ID

04415282

Vydavatel

Taylor & Francis Inc

Hmotnost

574

Rozměry

196 x 248 x 14

Kompletní popis

Written by world-renowned chefs, this book unlocks the secrets to the new dishes, textures, flavors, and sensations of molecular gastronomy. Balancing just enough science to explain why the techniques work, with easy to follow recipes, the book covers emulsion, culinary foam, spherification, caramelization, the maillard reaction, soft and hard gels, and effervescence. It describes 20 techniques in molecular gastronomy and 40 molecular gastronomy recipes. Colorful photography is included within the text to provide examples of proposed finished products. Once they master these techniques, readers can use them to develop recipes with their own flavor and texture combinations.

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Molecular Cuisine

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Kompletní popis

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