Description
Book SynopsisGet more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary techniques that have the remarkable ability to toy with the chemical and physical reactions of cooking to create revolutionized versions of common cuisine.
With the recipes and techniques in this book, you will quickly be creating dishes such as:
- Fizzy Chocolate
- Puffed Peanut Chicken Fries with Pastis Mayonnaise
- Apple and Beet Tea
- Egg Yolk Marshmallow with Ratatouille
- Hard-Boiled Egg Lollipop
- Goat Cheese Flan with Dijon Mustard Caramel
- Minty Tapioca Pearls in Green Tea
Balancing just enough science to explain why the techniques work, with easy-to-follow recipes, the book covers emulsion,
Trade Review
"… this book is very useful because it is simple … now that siphons, alginate, agar, etc. are in most kitchens of chefs, it is time that a large audience can see how science (molecular gastronomy) could contribute to the advancement of culinary practice."
—From the Foreword by Hervé This
"… this book is very useful because it is simple … now that siphons, alginate, agar, etc. are in most kitchens of chefs, it is time that a large audience can see how science (molecular gastronomy) could contribute to the advancement of culinary practice."
—From the Foreword by Hervé This
Table of ContentsSolubilization of Sugars. Emulsion. Foam. Mousse. Gelatine. Marshmallow. Coagulation of egg proteins. Meringue. Caramelization. Maillard Reaction. (Anti)Oxidation. Dehydration. Transfer. Expansion. Basic spherification. Reverse spherification. Hard Gel. Soft Gel. Effervescence. Fermentation.
