Casor, Anne. <br/><br/>
My molecular cuisine kit  28 recipes /  [kit] : 
Anne Cazor & Christine Liénard ; photographs by Julien Attard ; translation by Gui Alinat. 
 - [Boca Raton, FL] :  CRC Press,  2012 
 - 1 book (71 p. : ill. ; 20 cm. ), 6 cooking utensils, in box 21 x 10 x 20 cm. 
<br/><br/> Title from title page of the book 
<br/><br/> It's about taste, texture, mouthfeel, and, most importantly, satisfaction. Called'the science of deliciousness' by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and aahed over astounding culinary delights and puzzled over the revolutionary foam, gelee, and spherification techniques highlighted on the show. 
<br/><br/><label>ISBN: </label>9781439879429  RM 142.45 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.<br/>Molecular gastronomy.