Cucina Molecolare
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Cucina Molecolare
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Author : Rolf Caviezel
language : it
Publisher:
Release Date : 2009
Cucina Molecolare written by Rolf Caviezel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking categories.
Molecular Gastronomy
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Author : Jose Sanchez
language : en
Publisher: John Wiley & Sons
Release Date : 2015-04-14
Molecular Gastronomy written by Jose Sanchez and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-14 with Cooking categories.
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.
Cucina Molecolare
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Author : Georgia J Richardson
language : it
Publisher:
Release Date : 2021-02
Cucina Molecolare written by Georgia J Richardson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02 with categories.
Scopri la nuova frontiera della ristorazione e dai vita a piatti unici con la Cucina Molecolare! Sei un appassionato di cucina e vorresti imparare tecniche particolari per dare vita a nuovi sapori? Desideri trasformare i cibi e creare piatti unici? Ti piacerebbe imparare le tecniche della cucina molecolare? La cucina molecolare è una tecnica gastronomica innovativa. La preparazione dei piatti avviene tramite l'utilizzo di gelatine, schiume e additivi che sfruttano le sostanze chimiche presenti negli alimenti per ottenere varianti e sapori particolari, unici e speciali. Grazie a questo libro potrai scoprire tutti i segreti della cucina molecolare. Un manuale ricco di tecniche e metodi che spiega nel dettaglio come dare vita a piatti seducenti, esclusivi ed originali. Un capitolo a parte dedicato alla tecnica dell'azoto liquido per comprendere al meglio i concetti scientifici citati. Tantissime ricette per passare immediatamente dalla teoria alla pratica e diventare subito operativi. Alla fine dello studio, il lettore sarà perfettamente in grado di abbinare scienza, arte e cucina per realizzare piatti unici e straordinari! Ecco che cosa otterrai da questo libro: Che cosa è la cucina molecolare Le varie tecniche di preparazione Il metodo dell'azoto liquido Primi e secondi piatti Snack dolci e salati Contorni Dessert Dosi, modalità di preparazione, conservazione dei cibi E molto di più! La cucina molecolare è la dimostrazione che scienza e tecnologia possono dare vita a successi anche nel mondo della gastronomia! Una cucina unica capace di sedurre ogni persona con i suoi sapori e le sue forme! Scorri verso l'alto e fai clic su "Acquista ora"!
Cucina Molecolare
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Author : Lucrezia Costa
language : it
Publisher: Independently Published
Release Date : 2021-04-02
Cucina Molecolare written by Lucrezia Costa and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-02 with categories.
Divertiti in cucina e realizza piatti unici e originali con la Cucina Molecolare! Ami sperimentare e ti piacerebbe imparare tecniche particolari per dare vita a nuovi sapori? Desideri scoprire tante ricette e apprendere le basi della cucina molecolare? Ti piacerebbe scoprire la nuova frontiera della ristorazione per realizzare piatti unici e innovativi? Stupire i propri ospiti con piatti spettacolari e portare la propria creatività culinaria ad alti livelli è sempre più difficile. Ma con la con la cucina molecolare tutto ciò diventa possibile! Grazie a questo libro potrai apprendere le basi necessarie per realizzare piatti unici e innovativi. Dopo una prima parte che introduce alle scienze dell'alimentazione scoprirai tutti i segreti della cucina molecolare. Tantissimi trucchi e suggerimenti da sperimentare a casa, che risveglieranno la tua curiosità culinaria. Capitolo dopo capitolo imparerai a districarti tra schiume, additivi e azoto liquido. Il linguaggio semplice e dettagliato ti consentirà di diventare nel breve tempo operativo. Alla fine della lettura sarai in grado di stupire i tuoi ospiti creando piatti originali, esclusivi e gustosi! Ecco che cosa otterrai da questo libro: - Che cosa è la cucina molecolare - I quattro cardini della cucina molecolare - Le regole da tenere a mente per preparare piatti gustosi - Gli additivi - Tecniche e metodi di preparazione - Come utilizzare l'azoto liquido in cucina - Gli step per utilizzare l'amido e l'inulina - La lecitina di soia: come usarla - I passaggi per realizzare la frittura negli zuccheri fusi - Dosi e conservazione dei cibi - E molto di più! La cucina molecolare è una vera e propria forma d'arte. Una nuova tecnica gastronomica innovativa che si sta diffondendo sempre di più. Stupisci i tuoi commensali: esperimenta e crea le tue opere in cucina! Scorri verso l'alto e fai clic su "Acquista ora"!
La Scienza In Cucina Piccolo Trattato Di Gastronomia Molecolare
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Author : Hervé This
language : it
Publisher: EDIZIONI DEDALO
Release Date : 2010
La Scienza In Cucina Piccolo Trattato Di Gastronomia Molecolare written by Hervé This and has been published by EDIZIONI DEDALO this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Science categories.
Manuale Di Cucina Molecolare
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Author : Anne Cazor
language : it
Publisher:
Release Date : 2009
Manuale Di Cucina Molecolare written by Anne Cazor and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking categories.
Handbook Of Molecular Gastronomy
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Author : Róisín Burke
language : en
Publisher: CRC Press
Release Date : 2021-06-08
Handbook Of Molecular Gastronomy written by Róisín Burke and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-08 with Health & Fitness categories.
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Note By Note Cooking
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Author : Herv This
language : en
Publisher: Columbia University Press
Release Date : 2014-10-07
Note By Note Cooking written by Herv This and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-07 with Cooking categories.
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheeseÑthese and many other substances, some occurring in nature, some synthesized in the laboratoryÑmake it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Herv This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obviousÑand inevitableÑextension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
Molecular Gastronomy
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Author : Hervé This
language : en
Publisher: Columbia University Press
Release Date : 2006-01-04
Molecular Gastronomy written by Hervé This and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-04 with Technology & Engineering categories.
“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. “A captivating little book.”—Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef
The Kitchen As Laboratory
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Author : Cesar Vega
language : en
Publisher: Columbia University Press
Release Date : 2013-08-13
The Kitchen As Laboratory written by Cesar Vega and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-13 with Cooking categories.
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.