Molecular Gastronomy: Scientific Cuisine Demystified
Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified
Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or "Avangard Nueva Cocina", as Ferran Adri has called it. This book provides readers with crucial...
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Molecular Gastronomy: Scientific Cuisine Demystified Mentions in Our Blog
We chose "Blood and Muffins" as October's theme on account of #Halloween (and because it's #fun), but we had no idea you can use blood IN muffins. As an egg swap. (Gross, we know, but stay with us.) The joke is on us, because it turns out that their protein compositions are so similar they behave almost identically. We're not advocating a return to the old ways when it comes to cooking with blood, but the science nerds in us were curious about this new development, so if yours is too, read on to learn what we discovered about blood (and other strange substitutes).
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