This book will appeal to foodies and those who are deprived of cookbooks in audio format.Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.Most of the discussions revolve around common practices and phenomenon: chilling wine, why spices are spicy, how to best cool a hot drink. This experimentation is not just for the mildly curious, but listeners unafraid to microwave mayonnaise will find many ideas here.More
We've sent an email with your order details. Order ID #:
To access this title, visit your library in the app or on the desktop website.
- Brian Spring
If you love science and you love cooking.....