分子ガストロノミー・ハンドブック
Handbook of Molecular Gastronomy
Scientific Foundations, Educational Practices, and Culinary Applications
Burke, Róisín (EDT)
Kelly, Alan (EDT)
Lavelle, Christophe (EDT)
- 出版社：CRC Press Inc
- 出版年月：2021年 06月
- ISBN：9781466594784
- 装丁：HRD
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装丁について
- 言語：ENG
- 巻数・ページ数：868 p.
- 分類： 食品科学一般
- DDC分類：613.2
- 内容紹介：
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New in paperback. Hardcover was published in 2021. This comprehensive refrence to molecular gastronomy takes an interdisciplinary approach encompassing the physics, biology, and chemistry of food as well as food preparation along with practical tips on molecular cooking.