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Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen /

Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing using food science to bring flavor, texture, taste and aromas to recipes in new ways. Full description

Main Author: Youssef, Jozef.
Format: Book
Language: English
Published: Richmond Hill, Ont. : Firefly Books, 2013
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Library Location Call Number Status
Neenah Adult Nonfiction 641.5 Y88m Available