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Item Details
| Title:
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HANDBOOK OF MOLECULAR GASTRONOMY
SCIENTIFIC FOUNDATIONS AND CULINARY APPLICATIONS |
| By: |
Christophe Lavelle (Editor), Herve This (Editor), Alan L. Kelly (Editor) |
| Format: |
Hardback |
| List price:
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£215.00 |
| Our price: |
£193.50 |
| Discount: |
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| You save:
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£21.50 |
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| ISBN 10: |
1466594780 |
| ISBN 13: |
9781466594784 |
| Availability: |
Usually dispatched within 3-5 days.
 Delivery
rates
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| Stock: |
Currently 1item in stock |
| Publisher: |
TAYLOR & FRANCIS INC |
| Pub. date: |
16 April, 2017 |
| Pages: |
552 |
| Synopsis: |
A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. The book takes an interdisciplinary approach encompassing the physics, biology, and chemistry of food as well as food preparation along with practical tips on molecular cooking. It offers an introductory overview and perspective on key issues and contains a complete A-Z guide to scientific terminology, ingredients, tools, and methods, as well as innovative recipes by world-renowned chefs. |
| Illustrations: |
300 black & white illustrations |
| Publication: |
US |
| Imprint: |
CRC Press Inc |
| Returns: |
Returnable |
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Ramadan and Eid al-Fitr
A celebratory, inclusive and educational exploration of Ramadan and Eid al-Fitr for both children that celebrate and children who want to understand and appreciate their peers who do.
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