Sanchez, Jose <br/><br/>
Molecular gastronomy:  scientific cuisine demystified / 
Jose Sanchez 
 - New Jersey :  Wiley,  c2016 
 - ix, 310 pages :  illustrations ;  29 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9781118073865 
<br/><br/><label>Subjects--Topical Terms: </label><br/>MOLECULAR GASTRONOMY -- POPULAR WORKS
<br/><br/><label>LC Class. No.: </label>TX 652.95 .S26 2016