Handbook of Molecular Gastronomy
Christophe Lavelle (Redaktør) Herve This (Redaktør) Alan L. Kelly (Redaktør) Roisin Burke (Redaktør)
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. Les mer
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Features:
Gives A-Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods).
Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available.
Contains a final section with unique recipes by famous chefs.
The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world.
The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Detaljer
- Forlag
- CRC Press Inc
- Innbinding
- Innbundet
- Språk
- Engelsk
- Sider
- 868
- ISBN
- 9781466594784
- Utgivelsesår
- 2021
- Format
- 28 x 21 cm