My Molecular Cuisine Kit
Crc Press Inc (Verlag)
978-1-4398-7942-9 (ISBN)
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This could be the menu for your next get together:
Foie Gras, Muscat, and Dark Chocolate Lollipops
Pulled Duck Confit with White Wine and Orange Spaghetti
Puffed Peanut Chicken Fries with Pastis Mayonnaise
Spherical Chorizo and Cider
Dulce de Leche and Crystal Salt
Frosty Mint and Chocolate Marshmallow
Deconstructed Tiramisu
The kit consists of measuring spoons, pipettes, tubing, silicon molds, and slotted spoons accompanied by a book featuring color photographs, illustrations, and 28 molecular gastronomy recipes, written by Anne Cazor and Christine Lienard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text presents the field of molecular gastronomy as a scientific discipline concentrating on culinary transformations. The book unlocks the secrets to the new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style.
Anne Cazor is a doctor of Molecular Gastronomy and food engineer. She created her own company: Cuisine Innovation, a consulting and training firm also offering online sales of products and equipment for culinary innovation. Christine Lienard is an engineer in the food industry, holds degrees in food safety and health & nutrition, She has participated in several food research projects and worked in the field of culinary technology. The translator, Chef Gui Alinat is a certified executive chef, food writer, and food photographer. Born, raised, and trained as a chef in Provence, Chef Hui is an instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy in Tarpon Springs, Florida. His first book, The Chef’s Repertoire, won a Culinary Academy Award for Literature in the Culinary References category of the International Annual Cookbooks and Culinary Arts 2009 Awards Program.
Emulsion
Puffed Peanut Chicken Fries with Pastis Mayonnaise
Tuna Club Sandwich, Sesame-Vermouth White Mayonnaise
Strawberry-Pesto-Cider Gazpacho with Strawberry Coulis
Trio of Vinaigrettes in Spray Bottles
Soft Gel
Apple and Beet Tea
Frosty Mint and Chocolate Marshmallow
Sabayon Mousse and Cold Ratatouille
Brittle Gel
Dulce de Leche and Crystal Salt
Baked Camembert and Honey Pearls
Foie Gras, Muscat, and Dark Chocolate Lollipops
Apple and Cider Vinegar Crumble
Gelled Pina Colada
Elastic Gel
Pulled Duck Confit with White Wine and Orange Spaghetti
Chocolate-Balsamic Macaroon
Salmon Sashimi and Avocado, Banana and Balsamic Gelee
Spherification
Lychee Spere with Ricotta, Raspberry and Rosewater Creme
Vodka Shot with Apple Caramel Sphere
Raw Oyster and Its Raspberry Vinegar Pearl
Deconstructed Tiramisu
Spherical Tzatziki
Cardamom and Yoghurt Sphere, Mango Tartare
Spherical Chorizo and Cider
Kahlua© Sphere and Vodka Shot
Mousse
Crumble of Raspberry and Lychee Mousse
Frozen Nutella© Mousse
Avocado Mousse on a Bed of Sweet Polenta
Erscheint lt. Verlag | 6.10.2011 |
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Zusatzinfo | 70 Illustrations, color |
Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 184 x 184 mm |
Gewicht | 635 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-4398-7942-7 / 1439879427 |
ISBN-13 | 978-1-4398-7942-9 / 9781439879429 |
Zustand | Neuware |
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