Molecular Gastronomy At Home

Excellent condition. Hardcover cookbook, taking culinary physics out of the lab and into your kitchen. Includes instructions for spherification, cold gels & fluids, the anti-griddle, hydrocolloids, food presentation, culinary smoking, heat-tolerant gels, centrifuge, umami, multi-sensory flavour perception, sous-vide cooking, rapid infusion, ultra-sonic homogenizer, flavour tripping, transglutaminase, liquid nitrogen, fermentation, food pairing, and more. Yinge/Davisville pick up