This beautifully presented Molecular Gastronomy Book shows you how you can use food science to create 40 spectacular recipes at home. As well as giving a detailed explanation of how the science works it gives tips & tricks to help you create remarkable food sensations.
Includes:: sections on Gelification Spherification Emulsification Siphon Whipping Suspension Powderising & Deep Freezing. Each recipe
Includes:: a guide to difficulty directions & an illustrated guide to how to use the additive. Hardback. 162 pages. Molecular Gastronomy Kit//P16017 also available