Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.
- Limba : Engleza
- Data Publicarii : 21 Feb 2012
- Format : Hardback
- Numar pagini : 336
- ISBN : 9780231153447