molecular gastronomy

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Molecular Gastronomy

Author : Hervé This
ISBN : 023113312X
Genre : Science
File Size : 77. 75 MB
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Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This 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, This's first work to appear in English, 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. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Molecular Gastronomy Scientific Cuisine Demystified

Author : Jose Sanchez
ISBN : 9781118806593
Genre : Cooking
File Size : 59. 6 MB
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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.

Molecular Gastronomy At Home

Author : Jozef Youssef
ISBN : 0228100364
Genre : Molecular gastronomy
File Size : 90. 35 MB
Format : PDF
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"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.

Building A Meal

Author : Hervé This
ISBN : 0231144660
Genre : Cooking
File Size : 61. 56 MB
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Considering six bistro favorites, Hervâe 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

Author : Source Wikipedia
ISBN : 1230815023
Genre :
File Size : 81. 46 MB
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 31. Chapters: Alex (restaurant), Alinea (restaurant), Arzak, Baume Restaurant, Biko (restaurant), BLT cocktail, David Kinch, Dippin' Dots, ElBulli, El Celler de Can Roca, Ferran Adria, Foam (culinary), Grant Achatz, Heiko Antoniewicz, Herve This, Heston Blumenthal, Homaro Cantu, Juan Mari Arzak, Luke Hayes-Alexander, Marcel's Quantum Kitchen, Marcel Vigneron, Martin Berasategui, Moto (restaurant), Next (restaurant), Nicholas Kurti, Noma (restaurant), Peter Barham, Pierre Gagnaire, Royal Mail Restaurant, Shirley Corriher, Spherification, The Fat Duck, Wd 50, Wylie Dufresne. Excerpt: Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term "molecular gastronomy" was coined in 1992 by late Oxford physicist Nicholas Kurti and the French INRA chemist Herve This. Some chefs associated with the term choose to reject its use, preferring other terms such as culinary physics and experimental cuisine. Internationally renowned French chemist and cook Herve This, known as "The Father of Molecular Gastronomy" Heston Blumenthal dislikes the term Molecular gastronomy, believing it makes the practice sound "complicated" and "elitist."There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics and the like. Until the advent of molecular gastronomy, there was...

Modernist Cooking Made Easy Getting Started

Author : Jason Logsdon
ISBN : 1481063316
Genre : Cooking
File Size : 64. 63 MB
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Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

Handbook Of Molecular Gastronomy

Author : Christophe Lavelle
ISBN : 1466594780
Genre : Medical
File Size : 53. 19 MB
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Cooking For Geeks

Author : Jeff Potter
ISBN : 9781491928141
Genre : Cooking
File Size : 58. 16 MB
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Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This

Kitchen Mysteries

Author : Hervé This
ISBN : 9780231141710
Genre : Cooking
File Size : 79. 27 MB
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Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.

A History Of Pacific Northwest Cuisine

Author : Marc Hinton
ISBN : 1609496167
Genre : Cooking
File Size : 83. 53 MB
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Explore the rich history and tradition of food in the Pacific Northwest.

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