Publications [#363022] of Patrick Charbonneau

Chapter in Book

  1. Charbonneau, P; Altan, I; De Valicourt, J, "Sugars: Soft Caramel and Sucre à la Crème--an Undergraduate Experiment about Sugar Crystallization", in Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications, edited by Burke, RM; Kelly, AL; Lavelle, C; This vo Kientza, H , 2021, 545-547, CRC Press.
    (last updated on 2024/11/19)

    Abstract:
    A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food.