Molecular Gastronomy, including: Dippin Dots, Ferran Adri , Heston Blumenthal, Homaro Cantu, The Fat Duck, El Bulli, Herv This, Foam (culinary), Wylie Dufresne, Grant Achatz, Moto (restaurant), Alex (restaurant), Spherification Hephaestus Books

ISBN: 9781243307972

Published: August 31st 2011

Paperback

50 pages


Description

Molecular Gastronomy, including: Dippin Dots, Ferran Adri , Heston Blumenthal, Homaro Cantu, The Fat Duck, El Bulli, Herv This, Foam (culinary), Wylie Dufresne, Grant Achatz, Moto (restaurant), Alex (restaurant), Spherification  by  Hephaestus Books

Molecular Gastronomy, including: Dippin Dots, Ferran Adri , Heston Blumenthal, Homaro Cantu, The Fat Duck, El Bulli, Herv This, Foam (culinary), Wylie Dufresne, Grant Achatz, Moto (restaurant), Alex (restaurant), Spherification by Hephaestus Books
August 31st 2011 | Paperback | PDF, EPUB, FB2, DjVu, audiobook, mp3, ZIP | 50 pages | ISBN: 9781243307972 | 10.61 Mb

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive,MorePlease note that the content of this book primarily consists of articles available from Wikipedia or other free sources online.

Hephaestus Books represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Hephaestus Books continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge.

This particular book is a collaboration focused on Molecular gastronomy.More info: Molecular gastronomy is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking.

that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations. Eventually, the shortened term Molecular Gastronomy also became the name of the scientific discipline co-created by Kurti and This to be based on exploring the science behind traditional cooking methods.



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