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Description of the book "Modern Gastronomy: A to Z": Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adria has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius.... A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures.
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A member of our team tried out the the Molecular Gastronomy Kit at home. Read about it on our blog ! Check out the Food Styling Precision Tool Kit to pair with your Molecular Gastronomy Cuisine Kit.
- PDF. Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man." In fact, civilization itself began in the quest for food. Humanity's transition to agriculture
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- Molecular gastronomy is the process of using science and chemistry to prepare food. It's a modern movement of cooking that often changes the physical makeup of cuisine by using ultra creativity to come up with completely new and often abstract dishes and flavors.
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