Molecular Gastronomy at Home

Molecular Gastronomy at Home

Taking Culinary Physics Out of the Lab and Into your Kitchen

Book - 2013
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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.
Publisher: Buffalo, New York :, Firefly Books,, 2013
ISBN: 9781770852013
Branch Call Number: 641.5 Y83
Characteristics: 240 pages : illustrations ; 23 cm


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Jan 05, 2018

You would have to be a very dedicated to implement all the techniques outlined in this book at home, nonetheless it is interesting to see the innovative cooking techniques that are included under the heading of Molecular Gastronomy. Revamped ways of slow cooking, making innovative gels and mousses and other items. Probably not practical for most people to implement at home but an interesting read if you are "foodie". It certainly makes you want to try the restaurants that are featured.


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