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Molecular Gastronomy
by Prof. (CHEF) Subhadip Majumdar (Author),
The Hospitality Press (Publisher)
Product Specifications
Book Description
About the Book : Molecular Gastronomy
Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to
transform the tastes and textures of food. The term Molecular Gastronomy is
commonly used to describe a style of cuisine in which chefs explore culinary
possibilities by borrowing tools from the science lab and ingredients from the
food industry. Formally, the term molecular gastronomy refers to the scientific
discipline that studies the physical and chemical processes that occur while
cooking. Molecular gastronomy seeks to investigate and explain the chemical
reasons behind the transformation of ingredients, as well as the social,
artistic and technical components of culinary and gastronomic phenomena. Many
modern chefs do
Book Specifications
ISBN-13 9789395806183
Language English
Binding Paper Back
Publisher The Hospitality Press
Publishing Date 2023-01-01
Total Pages 256