Molecular Gastronomy
eBook - PDF

Molecular Gastronomy

Scientific Cuisine Demystified

  1. 320 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Molecular Gastronomy

Scientific Cuisine Demystified

About this book

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or "Avangard Nueva Cocina", as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods.With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

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Yes, you can access Molecular Gastronomy by Jose Sanchez in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Wiley
Year
2015
Print ISBN
9781118073865
eBook ISBN
9781118806593
Edition
1
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. Title Page
  3. Copyright
  4. Dedication
  5. Contents
  6. Foreword
  7. Preface
  8. Acknowledgments
  9. Chapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners
  10. Chapter 2 Sanitation and Safety
  11. Chapter 3 Equipment and Tool Identification
  12. Chapter 4 Introduction to Hydrocolloids: New Frontier
  13. Chapter 5 Food Hydrocolloids: Thickeners, Gelling Agents, Emulsifiers, and Stabilizers
  14. Chapter 6 Sweeteners, Antioxidants, and Others
  15. Chapter 7 Overview of Techniques
  16. Chapter 8 Small Treats, Hot and Cold
  17. Chapter 9 Surprises
  18. Chapter 10 Composed Dishes
  19. Chapter 11 Sweets
  20. APPENDIX
  21. BIBLIOGRAPHY & FURTHER READING
  22. RESOURCES
  23. INDEX
  24. ABOUT THE AUTHOR
  25. EULA