Molecular gastronomy: scientific cuisine demystified / Jose Sanchez

By:

Sanchez, Jose [author]

Material type: Text

TextPublication details: New Jersey : Wiley, c2016Description: ix, 310 pages : illustrations ; 29 cmISBN:

9781118073865

Subject(s):

MOLECULAR GASTRONOMY -- POPULAR WORKS

LOC classification:

TX 652.95 .S26 2016

Contents:

Chapter 1: Modern Cooking Evolution and Its Pioneers and Practitioners -- Chapter 2: Sanitation and Safety -- Chapter 3: Equipment and Tool Identification -- Chapter 4: Introduction to Hydrocolloids: New Frontier -- Chapter 5: Food Hydrocolloids: Thickeners, Gelling Agents Emulsifiers, and Stabilizers -- Chapter 6: Sweeteners, Antioxidants, and Others -- Chapter 7: Overview of Techniques -- Chapter 8: Small Treats, Hot and Cold -- Chapter 9: Surprises -- Chapter 10 : Composed Dishes -- Chapter 11 : Sweets.

Summary: Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main General Circulation	Tourism Management	GC TX 652.95 .S26 2016 (Browse shelf(Opens below))	c.1	Available		NULIB000013954

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Includes bibliographical references and index.

Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

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