Molecular Gastronomy: Scientific Cuisine Demystified
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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 Adri 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.
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 Adri 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.
Format:Hardcover
Language:English
ISBN:111807386X
ISBN13:9781118073865
Release Date:April 2015
Publisher:Wiley
Length:320 Pages
Weight:2.90 lbs.
Dimensions:0.9" x 8.7" x 10.9"
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Molecular Gastronomy: Scientific Cuisine Demystified Mentions in Our Blog
Blood in Muffins as a Substitute for Eggs?? (And Other Bizarre Kitchen Substitutes)
Published by Beth Clark • October 22, 2018
We chose "Blood and Muffins" as October's theme on account of #Halloween (and because it's #fun), but we had no idea you can use blood IN muffins. As an egg swap. (Gross, we know, but stay with us.) The joke is on us, because it turns out that their protein compositions are so similar they behave almost identically. We're not advocating a return to the old ways when it comes to cooking with blood, but the science nerds in us were curious about this new development, so if yours is too, read on to learn what we discovered about blood (and other strange substitutes).
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