Let's call it "quantum cooking" - the application of physics and molecular bioscience and industrial technologies to the preparation of common meals and and familiar dishes with greater control and awareness of the processes involved.This is a culinary anthology of 33 essays by more than 50 contributing scientists engaged in the study of food presenting their findings with practical
applications for the kitchen.
Continued in ... The Book Stall
by Cesar Vega, Job Ubbink and Erik van van der Linden
Columbia University Press, 2012
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