Calculating and Problem Solving Through Culinary Experimentation

Autor Herve (INRAE/AgroParisTech) This vo Kientza
en Limba Engleză Paperback – 3 noi 2022

While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy.

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ISBN-13: 9781032286501
ISBN-10: 1032286504
Pagini: 319
Ilustrații: 4 Tables, black and white; 58 Line drawings, color; 6 Line drawings, black and white; 26 Halftones, color; 1 Halftones, black and white; 8 Illustrations, color; 83 Illustrations, black and white
Dimensiuni: 173 x 250 x 17 mm
Greutate: 0.67 kg
Editura: Taylor & Francis Ltd.

Notă biografică

Hervé This vo Kientza is a physical chemist at INRAE and professor at AgroParisTech. He is the director of the AgroParisTech-INRAE International Centre for Molecular Gastronomy, the head of the INRAE Group of Molecular Gastronomy, the scientific director of the Fondation Science & Culture alimentaire, at the French Academy of Sciences, the president of the Educational Committee of the Institute for Advanced Studies in Gastronomy (University of Reims Champagne Ardennes/Le Cordon bleu), a member of the Steering Committee of the Académie d¿Alsace and a scientific advisor of the journal Pour la Science.


Preface. About the Author. Let Us Stand on Our Two Legs. Practical Skills. Theoretical Skills. Calculation. Gases (G). Liquids (L). Foams (G/L Systems). Emulsions (L1/L2). Gels. Suspensions. More Complex Systems. Conclusion. Index.