My Molecular Cuisine Kit

by Anne Cazor, Gui Alinat, Christine Liénard, et al.

It's about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and aahed over astounding culinary delights and puzzled over the revolutionary foam, gelee, and spherification techniques highlighted on the show. Now anyone...

• Format: Hardcover
• Language: English
• ISBN: 1439879427
• ISBN13: 9781439879429
• Release Date: September 2011
• Publisher: CRC Press
• Length: 72 Pages
• Weight: 0.70 lbs.
• Dimensions: 3.2" x 8.1" x 8.2"