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Handbook Of Molecular Gastronomy

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Handbook Of Molecular Gastronomy

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Author : Christophe Lavelle
language : en
Publisher: CRC Press
Release Date : 2021-06-08

Handbook Of Molecular Gastronomy written by Christophe Lavelle 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.

Molecular Gastronomy At Home

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Author : Jozef Youssef
language : en
Publisher:
Release Date : 2018-10

Molecular Gastronomy At Home written by Jozef Youssef and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10 with categories.

"This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest -- the results ought to be astounding." -- Publishers Weekly At one time revolutionary and the sole purview of dedicated expert chefs, molecular gastronomy is well established as a cuisine choice. Food aficionados who want to create it at home can now find equipment and locate the catalyst ingredients, but it's neither a bargain method of cooking nor a quick study. This book shows the most common methods used in molecular gastronomy adapted for the home. Clear and easy-to-follow step-by-step photographs demonstrate each technique so that cooks can practice the unique skills, handle the unusual ingredients and plate the dishes. Most beneficial to home cooks, however, is that should special equipment be unavailable, the author recommends the closest domestic equivalents. Molecular Gastronomy at Home is an outstanding practical introduction to a fascinating and delicious cooking method. It demonstrates how with clear technical guidance, numerous illustrations, achievable recipes and a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen. With the first edition of Molecular Gastronomy at Home sold out, this second edition will be available for a wider audience of cooks who like to explore and learn new skills.

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.

Gastronomy And Food Science

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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-09-22

Gastronomy And Food Science written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-22 with Technology & Engineering categories.

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. - Discusses the role of gastronomy and new technologies in shaping healthy diets - Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions - Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science - Explores gastronomic tourism and the senior foodies market

Ideas In Food

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Author : Aki Kamozawa
language : en
Publisher: Clarkson Potter
Release Date : 2010-12-28

Ideas In Food written by Aki Kamozawa and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-28 with Cooking categories.

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

Molecular Gastronomy Scientific Cuisine Demystified

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Author : Jose Sanchez
language : en
Publisher: Wiley Global Education
Release Date : 2015-06-12

Molecular Gastronomy Scientific Cuisine Demystified written by Jose Sanchez and has been published by Wiley Global Education this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-12 with Cooking categories.

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.

Newton S Chicken Science In The Kitchen

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Author : Massimiano Bucchi
language : en
Publisher: World Scientific
Release Date : 2020-11-18

Newton S Chicken Science In The Kitchen written by Massimiano Bucchi and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-18 with Science categories.

A highly rigorous, yet original and entertaining book that explores the connection between food and science.Why has science forcefully entered the kitchen from a certain moment in history?Why do scientists often use images and metaphors drawn from gastronomy?What is the common thread that connects scientific experiments to mouth-watering recipes?What has futurist cooking got in common with molecular gastronomy?Experiments with coffee, controversies over beer and chocolate recipes guarded as if they were secret patents are the ingredients of this original, surprising account of the intersections between gastronomy and research, between laboratories and kitchens.Related Link(s)

Institut Paul Bocuse Gastronomique

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Author : Institut Paul Bocuse
language : en
Publisher: Hachette UK
Release Date : 2016-10-13

Institut Paul Bocuse Gastronomique written by Institut Paul Bocuse and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-13 with Cooking categories.

*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

Molecular Magic

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Author : OLESIA. NAUMCHYK
language : en
Publisher: Independently Published
Release Date : 2025-02-04

Molecular Magic written by OLESIA. NAUMCHYK and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-04 with Cooking categories.

Molecular Magic: The Beginner's Handbook to Molecular Gastronomy Master the Techniques, Tools, and Recipes of the World's Most Innovative Cuisine Have you ever dreamed of transforming your kitchen into a cutting-edge culinary lab, where flavors are intensified, textures are redefined, and dishes become works of edible art? Molecular Magic: The Beginner's Handbook to Molecular Gastronomy is your ultimate guide to the world of modernist cooking, designed for home cooks and food enthusiasts who want to explore the fascinating intersection of science and haute cuisine. This book demystifies the techniques used by top chefs around the world-spherification, foams, emulsifications, liquid nitrogen freezing, and more-making them accessible, easy to understand, and achievable in any home kitchen. What You'll Discover Inside: ✔️ The Science Behind the Magic - Learn the principles of molecular gastronomy and how chemistry and physics can elevate your cooking. ✔️ Essential Equipment & Ingredients - A complete guide to the tools, techniques, and modernist ingredients you'll need to get started. ✔️ Step-by-Step Techniques - Master key methods like reverse spherification, vacuum infusion, edible foams, and sous-vide cooking, all explained with clear, beginner-friendly instructions. ✔️ 50+ Stunning Recipes - Create jaw-dropping dishes, from melting flavor spheres and air-light foams to avant-garde meat creations, gourmet vegetable dishes, and festive molecular desserts. ✔️ Presentation & Plating Secrets - Impress your guests with restaurant-style plating, dramatic smoke effects, and unexpected textures. ✔️ Holiday & Seasonal Creations - Bring molecular gastronomy into special occasions with dishes designed for festive, elegant, and unforgettable dining experiences. Whether you want to impress dinner guests, elevate your culinary skills, or experiment with groundbreaking techniques, Molecular Magic will guide you through every step with detailed explanations, pro tips, and breathtaking recipes. Unleash your inner food scientist and turn ordinary ingredients into extraordinary creations!

Sous Vide For The Home Cook

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Author : Douglas E. Baldwin
language : en
Publisher:
Release Date : 2010-04-12

Sous Vide For The Home Cook written by Douglas E. Baldwin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-04-12 with Food categories.

A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.

Handbook Of Molecular Gastronomy

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