 |
|
|
Item Details
| Title:
|
HANDBOOK OF MOLECULAR GASTRONOMY
SCIENTIFIC FOUNDATIONS AND CULINARY APPLICATIONS |
| By: |
Christophe Lavelle (Editor), Herve This (Editor), Alan L. Kelly (Editor) |
| Format: |
Hardback |
| List price:
|
£220.00 |
| Our price: |
£198.00 |
| Discount: |
|
| You save:
|
£22.00 |
|
|
|
|
|
| ISBN 10: |
1466594780 |
| ISBN 13: |
9781466594784 |
| Availability: |
Usually dispatched within 1-3 weeks.
 Delivery
rates
|
| Stock: |
Currently 0 available |
| 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 |
|
|
|
 |
|
|
|
|
|
No Cheese, Please!
A fun picture book for children with food allergies - full of friendship and super-cute characters!Little Mo the mouse is having a birthday party.
|
My Brother Is a Superhero
Luke is massively annoyed about this, but when Zack is kidnapped by his arch-nemesis, Luke and his friends have only five days to find him and save the world...
|
|
|
|
|