My molecular cuisine kit [kit] : 28 recipes / Anne Cazor & Christine Liénard ; photographs by Julien Attard ; translation by Gui Alinat.

By:

Casor, Anne

Contributor(s):

Lienard, Christine

Publication details: [Boca Raton, FL] : CRC Press, 2012Description: 1 book (71 p. : ill. ; 20 cm. ), 6 cooking utensils, in box 21 x 10 x 20 cmISBN:

9781439879429

Subject(s):

Summary: 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.

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Holdings
Item type	Current library	Home library	Collection	Call number	Materials specified	Copy number	Status	Date due	Barcode
MEDIA	PERPUSTAKAAN DR ABDUL LATIFF	PERPUSTAKAAN DR ABDUL LATIFF MEDIA-P. DR ABDUL LATIFF	-	kit TX651.C386m 2012 9 (Browse shelf(Opens below))		1	Available		00002054595

Title from title page of the book

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.

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My molecular cuisine kit [kit] : 28 recipes / Anne Cazor & Christine Liénard ; photographs by Julien Attard ; translation by Gui Alinat.

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