Molecular Cuisine
Crc Press Inc (Verlag)
978-1-4398-7163-8 (ISBN)
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, culinary foam, spherification, caramelization, the maillard reaction, soft and hard gels, and effervescence. It describes 20 techniques and 40 molecular cuisine recipes, all illustrated with luscious color photographs. Once you master these techniques you can use them to develop your own flavor profiles and texture combinations. You can, literally, play with your food, and it will be delicious.
Anne Cazor is a doctor of Molecular Gastronomy and an engineer for the food industry. She created her own company: Cuisine Innovation, a consulting and training firm also offering online sales of products and equipment geared toward 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 Gui 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.
Solubilization 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.
Erscheint lt. Verlag | 4.11.2011 |
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Zusatzinfo | 2 Tables, black and white; 79 Illustrations, black and white |
Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 191 x 241 mm |
Gewicht | 580 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-4398-7163-9 / 1439871639 |
ISBN-13 | 978-1-4398-7163-8 / 9781439871638 |
Zustand | Neuware |
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