Molecular Gastronomy

Molecular Gastronomy: Scientific Cuisine Demystified is a beautiful culmination of art, cuisine, and education, where Jose's passion shines page after page. —FROM THE FOREWORD BY FERRAN ADRIÀ Jose Sanchez seamlessly blends the familiar ...

Molecular Gastronomy

Molecular Gastronomy

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.

More Books:

Molecular Gastronomy
Language: en
Pages: 320
Authors: Jose Sanchez
Categories: Cooking
Type: BOOK - Published: 2015-04-14 - Publisher: John Wiley & Sons

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
Molecular Gastronomy
Language: en
Pages: 377
Authors: Hervé This
Categories: Cooking
Type: BOOK - Published: 2008-07 - Publisher: Arts and Traditions of the Table: Perspectives on Culinary History

Food technology.
Molecular Gastronomy
Language: en
Pages: 393
Authors: Hervé This
Categories: Technology & Engineering
Type: BOOK - Published: 2006-01-04 - Publisher: Columbia University Press

“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
Professional Cooking, College Version
Language: en
Pages: 1120
Authors: Wayne Gisslen
Categories: Cooking
Type: BOOK - Published: 2010-01-19 - Publisher: John Wiley & Sons

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes
Molecular Gastronomy by Molecule-R
Language: en
Pages: 160
Authors: Molecule-R Flavors
Categories: Cooking
Type: BOOK - Published: 2013-10-01 - Publisher:

40 new stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the Molecule-R brand. A complete and accessible reference work now paves the way for a democratization of molecular gastronomy!