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Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen

[NT 42944] Record Type:	[NT 1579] Language materials, printed : [NT 40817] monographic
[NT 47348] Title Information:	taking culinary physics out of the lab and into your kitchen
[NT 47261] Author:	YoussefJozef.,
[NT 47351] Place of Publication:	Buffalo, New York
[NT 47263] Published:	Firefly Books;
[NT 47352] Year of Publication:	2013.
[NT 47264] Description:	240 p.ill. (chiefly col.) : 23 cm.;
[NT 47266] Subject:	Molecular gastronomy. -
[NT 51458] Online resource:	http://www.loc.gov/catdir/enhancements/fy1405/2013371128-b.html
[NT 51458] Online resource:	http://www.loc.gov/catdir/enhancements/fy1405/2013371128-b.html
[NT 51398] Summary:	Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing using food science to bring flavor, texture, taste and aromas to recipes in new ways " -- Provided by publisher.
[NT 50961] ISBN:	1770852018

Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen
Youssef, Jozef.

Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen / Jozef Youssef. - Buffalo, New York : Firefly Books, 2013.. - 240 p. ; ill. (chiefly col.) ; 23 cm..
Includes bibliographical references (p. 240) and index..
ISBN 1770852018ISBN 9781770852013
Molecular gastronomy.

Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen
LDR:01218cam a2200277 450 001 230230
005 20140908103431.0
009 a(OCoLC)ocn830078403
009 18039077
010 1 $a 1770852018 $b hbk.
010 1 $a 9781770852013 $b hbk. $d NT848
020 $a US $b 2013371128
042 $a lccopycat
100 $a 20150901d2013 m y0engy09 b
101 0 $a eng
102 $a us
105 $a a a 001yy
200 1 $a Molecular gastronomy at home $e taking culinary physics out of the lab and into your kitchen $f Jozef Youssef.
210 $a Buffalo, New York $c Firefly Books $d 2013.
215 1 $a 240 p. $c ill. (chiefly col.) $d 23 cm.
320 $a Includes bibliographical references (p. 240) and index.
330 0 $a Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing using food science to bring flavor, texture, taste and aromas to recipes in new ways " -- Provided by publisher.
606 $a Molecular gastronomy. $2 lc $3 255804
676 $a 641.5 $v 23
680 $a TX651 $b .Y685 2013
687 $a TX651 $b Y69 2013 $d NLC
700 1 $a Youssef $b Jozef. $3 255808
856 4 2 $3 Contributor biographical information $u http://www.loc.gov/catdir/enhancements/fy1405/2013371128-b.html
856 4 2 $3 Publisher description $u http://www.loc.gov/catdir/enhancements/fy1405/2013371128-d.html