000			01567nam a2200229Ia 4500
003			NULRC
005			20250520102824.0
008			250520s9999 xx 000 0 und d
020			_a9781118073865
040			_cNULRC
050			_aTX 652.95 .S26 2016
100			_aSanchez, Jose _eauthor
245		0	_aMolecular gastronomy: _bscientific cuisine demystified / _cJose Sanchez
260			_aNew Jersey : _bWiley, _cc2016
300			_aix, 310 pages : _billustrations ; _c29 cm.
365			_bPHP2600
504			_aIncludes bibliographical references and index.
505			_aChapter 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.
520			_aMolecular 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.
650			_aMOLECULAR GASTRONOMY -- POPULAR WORKS
942			_2lcc _cBK
999			_c16195 _d16195