TY  - BOOK
AU  - Sanchez, Jose
TI  - Molecular gastronomy: scientific cuisine demystified 
SN  - 9781118073865
AV  - TX 652.95 .S26 2016 
PY  - 2016///
CY  - New Jersey
PB  - Wiley
KW  - MOLECULAR GASTRONOMY -- POPULAR WORKS
N1  - Includes bibliographical references and index; 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
N2  - 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
ER  -