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Molecular Gastronomy

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Molecular Gastronomy - Page Text Content

S: Molecular Gastronomy

BC: By J.Luck

FC: This is a re- creation of Eggs Benedict

1: This is a re- creation of Cheesecake with pineapple, raisin, saffron, lime

2: 1. Hazelnut tart, 2. Scrambled egg ravioli, 3. Caramelized brioche.

3: I find Molecular Gastronomy very fascinating. It is the science of the physical and chemical processes that occur while cooking. This food was created by Wylie Dufresne.

4: Shrimp cannelloni, cranberry, daikon, mint

5: Soft chocolate, peppermint ice cream, black cardamom

6: Licorice custard, sake sorbet, and bartlett pear

7: Lemongrass mousse, brown sugar, jackfruit, whole wheat sorbet

Sizes: mini|medium|large|super size
J Luck
  • By: J L.
  • Joined: over 6 years ago
  • Published Mixbooks: 7
No contributors

About This Mixbook

  • Title: Molecular Gastronomy
  • Tags: None
  • Published: over 6 years ago

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