Molecular Gastronomy
Filed in archive Books (and Mags) for Cooks by Stef on January 17, 2007
Kitchen Chemistry Vol. 1 - Water, Water, Everywhere
Nope, I'm not turning into a Ferran Adria-wannabe here. Just putting together my teenager's Chemistry curriculum for high school. She's decided to get a BA in Culinary Technology, so what better way to prepare than to read up now? She LOVED "What einstein
Told His Cook". So we're following up with the rest, including Adria's books, that is, if we can even find/afford them.Permalink: Molecular Gastronomy
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moleculargastronomy kitchenscience ferranadria elbulli kitchenchemistry foodscience foodchemistry te
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