Master your Minecraft
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    Best Books of the Year | December 9, 2014

    Aubrey: IMG Best YA Fiction of 2014



    So what is with all the hullabaloo about young adult literature these days? Do we have John Green to blame for getting us sucked in to the tragic... Continue »

    spacer

Coming Soon!

Preorder
$68.75
New Hardcover
Available December 2014
Add to Wishlist
available for shipping or prepaid pickup only
Qty Store Section
- Local Warehouse Cooking and Food- Miscellaneous Methods

Molecular Gastronomy: Scientific Cuisine Demystified

by

Molecular Gastronomy: Scientific Cuisine Demystified Cover

 

Synopses & Reviews

Publisher Comments:

Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or "Avangard Nueva Cocina", as Ferran Adriá has called it. This texts provides the readers with the crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided. This text is written for readers hoping to to expand their skills into this area. Molecular Gastronomy focuses on how to get started and discover this way of cooking, especially if readers do not have the opportunity to stage in any of the leading venues where this concept is being applied to the menu. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

Table of Contents

About the Author

Preface

Acknowledgments

Chapter 1: Modern Cooking Evolution and Its Pioneers and Practitioners

Chapter 2: Sanitation and Safety

Chapter 3: Equipment and Tool Identification

Chapter 4: Introduction to Hydrocolloids: New Frontier

Chapter 5: Food Hydrocolloids: Thickeners, Gelling Agents Emulsifiers, and Stabilizers

Chapter 6: Sweeteners, Antioxidants, and Others

Chapter 7: Overview of Techniques

Chapter 8: Small Treats, Hot and Cold

Chapter 9: Surprises

Chapter 10 : Composed Dishes

Chapter 11 : Sweets

Appendix

Weight Conversion Chart

Measurement Conversion of Commonly Used Ingredients

Length Conversion Chart

Temperature Chart

Bibliography and Further Reading

Resources

Index

Product Details

ISBN:
9781118073865
Author:
Sanchez, Jose
Publisher:
Wiley
Subject:
Culinary Arts & Techniques
Subject:
Professional Cooking & Culinary Arts
Subject:
Cooking and Food-Miscellaneous Methods
Copyright:
Publication Date:
20130910
Binding:
HARDCOVER
Language:
English
Pages:
320

Related Subjects

» Business » General
» Business » Management
» Business » Writing
» Cooking and Food » Methods » Miscellaneous Methods
» Science and Mathematics » Chemistry » Chemical Engineering

Molecular Gastronomy: Scientific Cuisine Demystified New Hardcover
0 stars - 0 reviews
$68.75 Backorder
Product details 320 pages Wiley - English 9781118073865 Reviews:
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.