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Molecular Gastronomy: Scientific Cuisine Demystified by Jose Sanchez

Aims to clarify and explain the fascinating world of molecular gastronomy.

Molecular Gastronomy: Scientific Cuisine Demystified by Jose Sanchez

Molecular Gastronomy: Scientific Cuisine Demystified by Jose Sanchez

69.90€

Aims to clarify and explain the fascinating world of molecular gastronomy.

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Description

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.

  • Start at any level: Beginners and professionals both will find relevant information that will fit personal need with ease of applicability.
  • Recipes, photos, and demonstrations: recipes are dramatically illustrated and thoroughly explained. The book highlights food hydrocolloids’ potential by demonstrating the ability to recognize their basic applications, while also laying the groundwork for other infinite possibilities.
  • Provides learning tools for each reader:
  1. Instructors will find the theoretical and applicable components of the book to be a great curricula source for lectures on molecular gastronomy and modern cuisine.
  2. Current and Future Chefs will appreciate the simple approach taken to explain a very detailed subject.
  3. Serious Home Chefs can use this book to eliminate the mysticism and fear of these common food hydrocolloids.

TABLE OF CONTENTS

Foreword 

Preface

Acknowledgments 

Chapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners 

Modern History of Molecular Gastronomy 

Pioneers and Practitioners 

Chapter 2 Sanitation and Safety 

Food Hazards 

Safety 

Safety Measures for Modern Cooking Applications and Techniques 

Chapter 3 Equipment and Tool Identification 

Safe Handling and Sanitation Concerns 

Product Identification 

Chapter 4 Introduction to Hydrocolloids: New Frontier 

Introduction to Food Hydrocolloids 

Description of Food Hydrocolloids 

Formulating and Measuring Food Hydrocolloids in Recipes 

Food Hydrocolloid Functionality Reference 

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

Functions of Additives: New Food Hydrocolloids 

Chapter 6 Sweeteners, Antioxidants, and Others 

Sweeteners 

Antioxidants 

Others 

Chapter 7 Overview of Techniques 

Drying 

Essence and Flavor Extraction 

Flavor Enhancements 

Emulsions 

Foam, Air, Bubble: Gas in Water 

Gelling 

Thickening 

Spherification/Encapsulation 

Freezing/Carbonation

Carbon Dioxide (CO2) 

Vacuum and Low-Temperature Cooking

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 Conversion Chart 

Bibliography and Further Reading

Resources

Index 

About the Author 

Data sheet
Size
22.35 x 2.03 x 27.94 cm
Language
English
ISBN-13
978-1118073865
Author/s
Jose Sanchez
Hardcover
320 pages
ISBN-10
111807386X
Weight
1.1 kg
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