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The scientific gastronomic guide to the first approach to molecular cuisine:
3 practical volumes to keep on hand in the kitchen, will guide you step by step to become familiar with the techniques of avant-garde and functional cuisine, from the simplest to the most complex.
VOLUME 1
Historical notes and basic notions
VOLUME 2
Thickeners and gelling agents
VOLUME 3
Emulsions, foams and airs and sugars
Iscriviti al corso e accedi a contenuti esclusivi: ricette, tecniche e prodotti per scoprire più a fondo il mondo della cucina molecolare.
Evo Element srl
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CUU P4N4FP45
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