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), pp. 545-547, CRC Press, ISBN 9781466594784
   (last updated on 2026/01/20)

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