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· 제목 : Molecular Gastronomy: Scientific Cuisine Demystified (Hardcover)
· 분류 : 외국도서 > 요리 > 요리방법 > 일반
· ISBN : 9781118073865
· 쪽수 : 320쪽
· 분류 : 외국도서 > 요리 > 요리방법 > 일반
· ISBN : 9781118073865
· 쪽수 : 320쪽
목차
About the Author
Preface
Acknowledgments
Chapter 1: Modern Cooking Evolution and Its Pioneers and Practitioners
Chapter 2: Sanitation and Safety
Chapter 3: Equipment and Tool Identification
Chapter 4: Introduction to Hydrocolloids: New Frontier
Chapter 5: Food Hydrocolloids: Thickeners, Gelling Agents Emulsifiers, and Stabilizers
Chapter 6: Sweeteners, Antioxidants, and Others
Chapter 7: Overview of Techniques
Chapter 8: Small Treats, Hot and Cold
Chapter 9: Surprises
Chapter 10 : Composed Dishes
Chapter 11 : Sweets
Appendix
Weight Conversion Chart
Measurement Conversion of Commonly Used Ingredients
Length Conversion Chart
Temperature Chart
Bibliography and Further Reading
Resources
Index
