Synopses & Reviews
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.
Synopsis
Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified
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 AdriA has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area.
Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques.
Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.
Synopsis
Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. 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