Search Results for Cuisine - Narrowed by: Molecular gastronomy.

Molecular cuisine : twenty techniques, forty recipes / Anne Cazor & Christine Lienard ; photographs by Julien Attard ; translation by Gui Alinat ; foreword by Herve This.

2024-05-18T05:13:46Z

by Cazor, Anne.
Call Number 641.5 CAZ
Publication Date 2012
Format: Books

Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

2024-05-18T05:13:46Z

by Myhrvold, Nathan.
Call Number 641.5 MYH
Publication Date 2011
Summary An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format: Books

Molecular gastronomy [electronic resource] : exploring the science of flavor

2024-05-18T05:13:46Z

by This, Hervé
Call Number 641.5 THI
Publication Date 2012
Summary Hervé This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks
Format: Books
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