Handbook of Molecular Gastronomy by Risn Burke, Alan Kelly,... - 9780367741617

Handbook of Molecular GastronomyScientific Foundations, Educational Practices, and Culinary Applications\nAuthor(s): Risn Burke, Alan Kelly, Christophe Lavelle, Herv This vo Kientza\nFormat: Paperback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9780367741617, 978-0367741617\nSynopsis\nHandbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either.