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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 Adriá has called it. This text provides the readers with the crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided. This text is written for readers hoping to to expand their skills into this area. Molecular Gastronomy focuses on how to get started and discover this way of cooking, especially if readers do not have the opportunity to stage in any of the leading venues where this concept is being applied to the menu. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.
Molecular Gastronomy: Scientific Cuisine Demystified 1st Edition by Jose Sanchez and Publisher Wiley. Save up to 80% by choosing the eTextbook option for ISBN: 9781118806142, 111880614X. The print version of this textbook is ISBN: 9781118073865, 111807386X.