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Montclair State University - FALL 2012 | ||
Section 01 | ||
 | My Molecular Cuisine Kit by Anne Cazor, Christine Lienard, Gui Alinat, Julien Attard Hardcover, 72 Pages, Published 2011 ISBN-10: 1-4398-7942-7 / 1439879427 ISBN-13: 978-1-4398-7942-9 / 9781439879429 It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and | |