{"product_id":"molecular-cuisine-9781439871638","title":"Molecular Cuisine","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eGet more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, \u003cstrong\u003eMolecular Cuisine: Twenty Techniques, Forty Recipes\u003c\/strong\u003e 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.\u003c\/p\u003e\u003cp\u003eWith the recipes and techniques in this book, you will quickly be creating dishes such as:\u003c\/p\u003e\u003cul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eFizzy Chocolate\u003c\/li\u003e\n\u003cli\u003ePuffed Peanut Chicken Fries with Pastis Mayonnaise\u003c\/li\u003e\n\u003cli\u003eApple and Beet Tea\u003c\/li\u003e\n\u003cli\u003eEgg Yolk Marshmallow with Ratatouille\u003c\/li\u003e\n\u003cli\u003eHard-Boiled Egg Lollipop\u003c\/li\u003e\n\u003cli\u003eGoat Cheese Flan with Dijon Mustard Caramel\u003c\/li\u003e\n\u003cli\u003eMinty Tapioca Pearls in Green Tea\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e\u003cp\u003eBalancing just enough science to explain why the techniques work, with easy-to-follow recipes, the book covers emulsion, \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\"… 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.\"\u003c\/p\u003e\u003cp\u003e—From the Foreword by Hervé This\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\"… 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.\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e—From the Foreword by Hervé This\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eSolubilization 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. \u003c\/p\u003e","brand":"Taylor \u0026 Francis Inc","offers":[{"title":"Default Title","offer_id":50577992155479,"sku":"9781439871638","price":74.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781439871638.jpg?v=1746097509","url":"https:\/\/bookcurl.com\/products\/molecular-cuisine-9781439871638","provider":"Book Curl","version":"1.0","type":"link"}