by Anne Cazor, Christine Liénard · Marabout · tapa dura · ISBN 9782501058667
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Petit précis de cuisine moléculaire» is a book on molecular gastronomy by Anne Cazor and Christine Liénard, published by Marabout in hardcover (159 pages).
It explains twenty molecular cooking techniques; for each, it describes the scientific principle behind it and offers two recipes designed to put it into practice. In total, it includes forty proposals for experimenting with textures, gels, and other preparations and creating your own variations.
Anne Cazor holds a doctorate in molecular gastronomy and is a food engineer; Christine Liénard is a food engineer. Photographs by Julien Attard. Text in French.
For curious gastronomes and cooking enthusiasts who want to understand the scientific foundations of the techniques presented and feel encouraged to try them.
