000			01613nom a2200325 a 4500
005			20250918191222.0
006			o bu
008			130429s2012 flu g 0bueng d
020			_a9781439879429 _cRM 142.45
039		9	_a201305031015 _bruzini _c201304291333 _drajak _c201304291331 _drajak _y04-29-2013 _zrosma
040			_aUKM
090			_akit TX651.C386m 2012 9
090			_akit TX651.C386m 2012 9
100	1		_aCasor, Anne.
245	1	0	_aMy molecular cuisine kit _h[kit] : _b28 recipes / _cAnne Cazor & Christine Liénard ; photographs by Julien Attard ; translation by Gui Alinat.
260			_a[Boca Raton, FL] : _bCRC Press, _c2012
300			_a1 book (71 p. : ill. ; 20 cm. ), 6 cooking utensils, in box 21 x 10 x 20 cm.
500			_aTitle from title page of the book
520			_aIt's about taste, texture, mouthfeel, and, most importantly, satisfaction. Called'the science of deliciousness' by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and aahed over astounding culinary delights and puzzled over the revolutionary foam, gelee, and spherification techniques highlighted on the show.
650		0	_aCooking.
650		0	_aMolecular gastronomy.
700	1		_aLienard, Christine.
907			_a.b1562657x _b2019-11-12 _c2019-11-12
942			_c5 _n0 _kkit TX651.C386m 2012 9
914			_avtls003528968
990			_amrt
991			_aJabatan Dietetik, KKL
998			_ad _b2013-03-04 _cm _do _feng _gflu _y0 _z.b1562657x
999			_c545456 _d545456