Art molecular gastronomy sugar production and creative highlights(Chinese Edition)

Language:Chinese.Pub Date: 2014-06-01 Pages: 130 Publisher: Machinery Industry Press sugar Arts and molecular cuisine. a modern restaurant decorated as a rookie. one as a form of avant-garde and innovative cuisine. has been gaining popularity and people outside the industry's hot holding. This book from a practical point of view. the upper half of progressive approach to introduce the basics of art made of sugar. a simple dish decorated. large-scale sugar production and appreciation of art and creative works; lower half describes the most widely used production techniques of molecular gastronomy including ball technology. emulsion technology. rubber technology. dry hair technology. low slow cooking techniques. liquid nitrogen technology. smoked technology. siphon bottles and soda bottles to use technology. but also included some fine works for everyone molecular gastronomy L...