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Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

By Róisín Burke (Editor), Alan Kelly (Editor), Christophe Lavelle (Editor), Hervé This vo Kientza (Editor)
Hardcover
$305.00
By Róisín Burke (Editor), Alan Kelly (Editor), Christophe Lavelle (Editor), Hervé This vo Kientza (Editor)
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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. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical gu...

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