Molecular Gastronomy, Jose Sanchez
Not to be confused with Hervé This’s book of the same name. This book was useful to me when I was working on the latest revision of my sauce book, and I had to learn about “modernist” ingredients. If you want to learn a new approach to making sauces and other foods, this makes for a great introduction and beyond. Copyright 2016, first edition, first printing, hardcover, full-color, 310 pages, condition excellent (cover smudged, a matt cover of the type that are almost universally smudged)
Not to be confused with Hervé This’s book of the same name. This book was useful to me when I was working on the latest revision of my sauce book, and I had to learn about “modernist” ingredients. If you want to learn a new approach to making sauces and other foods, this makes for a great introduction and beyond. Copyright 2016, first edition, first printing, hardcover, full-color, 310 pages, condition excellent (cover smudged, a matt cover of the type that are almost universally smudged)
Not to be confused with Hervé This’s book of the same name. This book was useful to me when I was working on the latest revision of my sauce book, and I had to learn about “modernist” ingredients. If you want to learn a new approach to making sauces and other foods, this makes for a great introduction and beyond. Copyright 2016, first edition, first printing, hardcover, full-color, 310 pages, condition excellent (cover smudged, a matt cover of the type that are almost universally smudged)