Handbook of molecular gastronomy - Scientific foundations, educational practices, and culinary applications (Relié)

Handbook of Molecular Gastronomy : Scientific Foundations, Educational Practices, 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.