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Molecular Gastronomy

Scientific Cuisine Demystified

Wiley, J,
245,00 € Lieferbar in 2-3 Tagen


Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.


Titel: Molecular Gastronomy
Autoren/Herausgeber: Jose Sanchez
Ausgabe: 1. Auflage

ISBN/EAN: 9781118073865

Seitenzahl: 320
Format: 28,5 x 21,6 cm
Produktform: Hardcover/Gebunden
Gewicht: 1,270 g
Sprache: Englisch

Jose Sanchez, CEC, CHE is currently the executive chef at the Mandarin Oriental, in Washington, DC. Chef Sanchez is a classically trained French Cuisenaire, who developed his unique craft in kitchens located in the far corners of the world. Jose believes that the "essence of cuisine is sharing". He served as Instructor of Culinary Arts at The Culinary Institute of America, and followed that as executive chef for "Iron chef" Masaharu Morimoto. He has also served as an executive chef with JW Marriott Cairo and Dubai. Chef Sanchez is a recipient of various culinary medals for participation in both national and international competitions. He is an active member of the Chaine des Rotisseur, The Societe Culinaire Philantropique, Amicale de Cuisiniere et Patissiere au Japon, and the American Culinary Federation. - Newsletter
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