Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 203

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

the syrup to rejoin and form sucrose molecules which then have the capacity to form crystals.

These above two methods can also be used by sweet makers to reduce the number of crystals in hard

crystalline sweets such as rock candy mentioned above to produce softer and creamier sweets, that

can be chewed, such as fudge.

Some selected information sources


Books for new dishes Innover avec les ingredients, 10.000 produits et 1300 fournisseurs (ed.

2005), English/French, De Reynal Beatrice

Paperback 236 pp. 22x28.5 2004

Books for a better knowledge

of ingredients

Mc Gee, Harold, On Food and Cooking, 1986, Unwin Paperbacks,

Mc Gee, Harold, On Food and Cooking, 2004, Scribner, New York

Food Science (advanced) Food Chemistry, M. Belitz and M. Grosch, Springer Verlag.

Molecular Gastronomy This, Herve, Traite elementaire de cuisine, 2002, Belin, Paris

This, Herve, Casseroles et eprouvettes, 2002, Pour la Science, Paris

This, Herve, La casserole des enfants, 1998, Belin, Paris

This, Herve, Revelations gastronomiques, 1995, Belin, Paris

This, Herve, Les secrets de la casserole, 1993, Belin, Paris

Blanc, Raymond, Kurti, Nicholas, This, Herve, Blanc Mange, 1994, BBC

Books, Londres

McGee, Harold, The curious Cook, 1990, North Point Press,

Gardiner, Anne, Wilson, Sue, The Inquisitive Cook, 1998, with the

Exploratorium, Henry Holt and Co, New York

Seelig, Tina, The epicurean laboratory, 1991, Freeman and Co,

Kurti, Nicholas (ed.), But the crackling is superb, 1988, Adam Hilger,

Barham , Peter, The science of cooking, 2001, Springer Verlag, Berlin

Wolke, Robert L, What Einstein told to his cook, 2002, Norton, New


Corriher, Shirley, CookWise, 1997., Morrow, New York

Internet sites

Technology transfer http://www.inicon.net


Information on Molecular



Courses on Modern



Reports of the monthly

Seminaires de gastronomie





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