Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications - Image 1

Price loading...

CRC Press Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

Name: Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications
Brand: CRC Press

Diets & Healthy Eating

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

Handbook 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 addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Key Features

Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

Product type: ABIS BOOK

Brand: CRC Press

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1466594780
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating
Domain: Amazon UK
Release Date: 09 June 2021
Listed Since: 29 June 2015

Barcode

No barcode data available

CRC Press Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

Price History & Forecast

No Price Data Available

Price Distribution

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

Calculating and Problem Solving Through Culinary Experimentation

Cooking as a Chemical Reaction: Culinary Science with Experiments

Molecular Food Microbiology

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

Modernist Cuisine. El arte y la ciencia de la cocina: The Art and Science of Cooking Spanish Edition

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

The Science of Cooking

The Science of Cooking

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

Encyclopedia of Biotechnology in Agriculture and Food (Print)

Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques

Edible Structures: The Basic Science of What We Eat

The A-Z Guide to Food as Medicine, Second Edition

Molecular Gastronomy: Scientific Cuisine Demystified

Kinetic Modeling of Reactions In Foods (Food Science and Technology)

Proteomics for Food Authentication (Food Analysis & Properties)

Innovative Food Science and Emerging Technologies: The Science Behind Health

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

Modernist Cuisine at Home

Applied Molecular Biotechnology: The Next Generation of Genetic Engineering