Browsing by Subject "Molecular gastronomy"
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Item Open Access Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization(2021) Charbonneau, Patrick; Altan, Irem; De Valicourt, JustineA comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food.