Molecular Cuisine
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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.
Building A Meal
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Author : Hervé This
language : en
Publisher: Columbia University Press
Release Date : 2009
Building A Meal 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 2009 with Cooking categories.
Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.
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
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 : 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.
My Molecular Cuisine Kit
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Author : Anne Cazor
language : en
Publisher: CRC Press
Release Date : 2011-09-01
My Molecular Cuisine Kit written by Anne Cazor and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-01 with Technology & Engineering categories.
It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and aahed over astounding culinary delights and puzzled over the revolutionary foam, gelee, and spherification techniques highlighted on the show. Now anyone can whip up these creations with My Molecular Cuisine Kit. With easy-to-follow recipes for creating elegant dishes, this kit gives home chefs and hobbyists the tools they need to be in the same league as chefs Blumenthal, Adria, and This. 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.
Molecular Cooking At Home
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Author : Jozef Youssef
language : en
Publisher:
Release Date : 2013
Molecular Cooking 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 2013 with Molecular gastronomy categories.
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.
Molecular Cuisine
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Author : Anne Cazor
language : en
Publisher: CRC Press
Release Date : 2011-10-11
Molecular Cuisine written by Anne Cazor and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-11 with Technology & Engineering categories.
Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary techniques that have the remarkable ability to toy with the chemical and physical reactions of cooking to create revolutionized versions of common cuisine. 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.
Redefinition
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Author : Darren Min Guo Teoh
language : en
Publisher: August Publishing Sdn Bhd
Release Date : 2010
Redefinition written by Darren Min Guo Teoh and has been published by August Publishing Sdn Bhd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking, Malaysian categories.