While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.
While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.
Hervé This vo Kientza is a physical chemist at INRAE and professor at AgroParisTech. He is the director of the AgroParisTech-INRAE International Centre for Molecular Gastronomy, the head of the INRAE Group of Molecular Gastronomy, the scientific director of the Fondation Science & Culture alimentaire, at the French Academy of Sciences, the president of the Educational Committee of the Institute for Advanced Studies in Gastronomy (University of Reims Champagne Ardennes/Le Cordon bleu), a member of the Steering Committee of the Académie d'Alsace and a scientific advisor of the journal Pour la Science.
Inhaltsangabe
Preface. About the Author. Let Us Stand on Our Two Legs. Practical Skills. Theoretical Skills. Calculation. Gases (G). Liquids (L). Foams (G/L Systems). Emulsions (L1/L2). Gels. Suspensions. More Complex Systems. Conclusion. Index.
Preface. About the Author. Let Us Stand on Our Two Legs. Practical Skills. Theoretical Skills. Calculation. Gases (G). Liquids (L). Foams (G/L Systems). Emulsions (L1/L2). Gels. Suspensions. More Complex Systems. Conclusion. Index.
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Shop der buecher.de GmbH & Co. KG Bürgermeister-Wegele-Str. 12, 86167 Augsburg Amtsgericht Augsburg HRA 13309
