MOLECULAR   PASTRY: THEORY   FOR  PROFESSIONALS por PETAR LOZANOV

MOLECULAR PASTRY: THEORY FOR PROFESSIONALS por PETAR LOZANOV

Titulo del libro : MOLECULAR PASTRY: THEORY FOR PROFESSIONALS
Autor : PETAR LOZANOV

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PETAR LOZANOV con MOLECULAR PASTRY: THEORY FOR PROFESSIONALS

Originally coined to describe the scientific study of food and cooking, molecular pastry is now associated with innovative modern cuisine.Chefs use a combination of unusual tastes, textures and theatrical twists to give the eating experience a new multi-sensory dimension with the aid of high-tech equipment and a handful of clever chemicals. They’re not afraid to break the mould either – traditional kitchen techniques are examined in scientific detail, and if they aren’t up to scratch, they’re adjusted.