Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen

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Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen
Place Published: 
Publisher: 
ISBN: 
9781770852013
Edition: 
Description: 
240 pages : illustrations (chiefly color) ; 23 cm
Notes: 
Includes bibliographical references (page 240) and index.
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.
Author: 
Jozef Youssef
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