APK Download Apps Lifestyle Molecular gastronomy 1.399

Molecular gastronomy 1.399 APK

1.399 / June 4, 2013
JM eMarketing - Younes Deflaoui
Lifestyle
(4.0/5) (182)
Molecular gastronomy 1.399 screenshot 1 Molecular gastronomy 1.399 screenshot 2

Description

Molecular gastronomy or molecular cuisine isthe science of cooking but it is commonly used to describe a newstyle of cuisine in which chefs explore new culinary possibilitiesin the kitchen by embracing sensory and food science, borrowingtools from the science lab and ingredients from the food industryand concocting surprise after surprise for their diners. Formally,the term molecular gastronomy refers to the scientific disciplinethat studies the physical and chemical processes that occur whilecooking. Molecular gastronomy seeks to investigate and explain thechemical reasons behind the transformation of ingredients, as wellas the social, artistic and technical components of culinary andgastronomic phenomena in general. The term Molecular Gastronomy wasborn in 1992

App Information Molecular gastronomy

  • App Name
    Molecular gastronomy
  • Package Name
    com.app_molecular.layout
  • Updated
    June 4, 2013
  • File Size
    4.3M
  • Requires Android
    Android 2.2 and up
  • Version
    1.399
  • Developer
    JM eMarketing - Younes Deflaoui
  • Installs
    10,000 - 50,000
  • Price
    Free
  • Category
    Lifestyle
  • Developer
    Visit website Email [email protected]
  • Google Play Link

JM eMarketing - Younes Deflaoui Show More...

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Choumicha 1.399 APK
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Choumicha est diplômée en Marketing &Communication.C'est sur la chaîne marocaine 2M que Choumicha a présenté en 2000sa première émission culinaire Ch'hiwate Choumicha, une quotidiennediffusée du lundi au vendredi dans laquelle Choumicha présente desrecettes diverses et variées à ses téléspectateurs.En 2003, elle lance une seconde émission hebdomadaire intituléeCh’hiwate Bladi (ou « Les délices de mon pays ») diffusée tous lessamedis. Elle sillonnera le Maroc jusqu’aux contrées les plusreculées, à la découverte des trésors de la cuisine marocaine duterroir.En novembre 2011, elle participe en qualité de membre du jury auFestival international du film indépendant de Bruxelles.Elle est en 2012 productrice-animatrice d’émissions culinaires(quotidienne de 13 min et hebdomadaire de 26 min) sur 2M au Maroc,reprise en Italie sur Babel TV sous-titrée avec le titre La Cucinadi Choumicha1. Elle présente en français La cuisine de Choumicha,diffusée en France sur Cuisine+2, filiale du groupe Canal+. 2012sera aussi l’année du lancement de sa gamme de compositionsmarocaines d’épices bio sous la marque Dar Choumicha.Toujours en 2012, Choumicha participe à la célèbre émission belgeSans Chichis, à l’émission Cinquante degrés nord diffusée sur ArteBelgique, à une émission américaine diffusée sur la chaine OWN:Oprah Winfrey Network intitulé Anna & Kristina's Grocery Bag(en). Elle a été conviée comme membre du jury de l'émissionMasterChef France sur TF1 dans un épisode qui a eu lieu à Merzouga,au milieu des dunes dans le sud marocain et pour la finale diffuséele 8 novembre 2012.Elle est membre actif du mouvement international Slow Food
Molecular gastronomy 1.399 icon
Molecular gastronomy 1.399 APK
JM eMarketing - Younes Deflaoui
Molecular gastronomy or molecular cuisine isthe science of cooking but it is commonly used to describe a newstyle of cuisine in which chefs explore new culinary possibilitiesin the kitchen by embracing sensory and food science, borrowingtools from the science lab and ingredients from the food industryand concocting surprise after surprise for their diners. Formally,the term molecular gastronomy refers to the scientific disciplinethat studies the physical and chemical processes that occur whilecooking. Molecular gastronomy seeks to investigate and explain thechemical reasons behind the transformation of ingredients, as wellas the social, artistic and technical components of culinary andgastronomic phenomena in general. The term Molecular Gastronomy wasborn in 1992
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President de l'équipe de France ,championne dumonde de la pâtisserie 2013 .Élu Pâtissier de l’année en 1999 et 2007, Frédéric Cassel estégalement depuis 2003 Président de la prestigieuse AssociationRelais Desserts. En 2008, il se voit décerner le prix “Talents dugoût” par Jean-Luc Petitrenaud et reçoit en 2010 le prix dumeilleur millefeuille Ile-de-France. Classé par le Club desCroqueurs de Chocolat parmi les 100 meilleurs chocolatiers deFrance...
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