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Molecular Gastronomy Book

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Product Description

168 pages, hard cover book with 40 new stunning recipes explained and illustrated by Molecule-R.

  • Introductory food science to stimulate your culinary awareness
  • Illustrated tips & tricks to facilitate home experimentation
  • 40 new recipes to wow your guests
  • Recipes using the 12 most popular food additives including Agar Agar, Iota Carrageenan, Kappa Carrageenan, Gelatin, Gellan Gum, Calcium Lactate, Sodium Alginate, Methylcellulose, Soy Lecithin, Tapioca Maltodextrin and Xanthan Gum.

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