Coverart for item
The Resource Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen, Jozef Youssef

Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen, Jozef Youssef

Label
Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen
Title
Molecular gastronomy at home
Title remainder
taking culinary physics out of the lab and into your kitchen
Statement of responsibility
Jozef Youssef
Creator
Subject
Genre
Language
eng
Summary
Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing using food science to bring flavor, texture, taste and aromas to recipes in new ways
Cataloging source
NLC
http://library.link/vocab/creatorName
Youssef, Jozef
Dewey number
641.5
Illustrations
illustrations
Index
index present
LC call number
TX651
LC item number
.Y683 2013
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
Molecular gastronomy
Label
Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen, Jozef Youssef
Instantiates
Publication
Bibliography note
Includes bibliographical references (page 240) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction -- Equipment & materials -- Spherification -- Culinary smoking -- Airs, foams & espumas -- Sous-vide cooking -- Transglutaminase -- Cold gels & fluids gels -- Heat-tolerant gels -- Dehydration -- Rapid infusion -- Liquid nitrogen -- The anti-griddle -- Centrifuge -- Rotary evaporator -- Ultra-sonic homogenizer -- Fermentation -- Hydrocolloids -- Umami -- Multi-sensory flavor perception -- Flavor tripping -- Food pairing -- Food presentation
Control code
1548639
Dimensions
23 cm
Extent
240 pages
Isbn
9781770852013
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations (chiefly color)
System control number
  • (Sirsi) 1548639
  • (OCoLC)830078403
Label
Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen, Jozef Youssef
Publication
Bibliography note
Includes bibliographical references (page 240) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction -- Equipment & materials -- Spherification -- Culinary smoking -- Airs, foams & espumas -- Sous-vide cooking -- Transglutaminase -- Cold gels & fluids gels -- Heat-tolerant gels -- Dehydration -- Rapid infusion -- Liquid nitrogen -- The anti-griddle -- Centrifuge -- Rotary evaporator -- Ultra-sonic homogenizer -- Fermentation -- Hydrocolloids -- Umami -- Multi-sensory flavor perception -- Flavor tripping -- Food pairing -- Food presentation
Control code
1548639
Dimensions
23 cm
Extent
240 pages
Isbn
9781770852013
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations (chiefly color)
System control number
  • (Sirsi) 1548639
  • (OCoLC)830078403

Library Locations

    • Georgetown Peabody LibraryBorrow it
      2 Maple Street, Georgetown, MA, 01833, US
      42.7246895 -70.9897852
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