Culinary Science

PUBLISHED
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The Art of Nutritional Cuisine
Published:
January 24, 2013
Author(s):
Vickie A. Vaclavik; Amy Haynes
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Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same …
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The Working Garde Manger
Published:
December 17, 2012
Author(s):
Al Meyer
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A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM …
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Chef's Guide to Charcuterie
Published:
December 14, 2012
Author(s):
Jacques Brevery
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide …
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Edible Structures: The Basic Science of What We Eat
Published:
October 18, 2012
Author(s):
José Miguel Aguilera
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into …
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Food Science: Research and Technology
Published:
December 15, 2011
Editor(s):
A. K. Haghi
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, …
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Molecular Cuisine: Twenty Techniques, Forty Recipes
Published:
October 11, 2011
Author(s):
Anne Cazor; Christine Lienard; Gui Alinat
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 …
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My Molecular Cuisine Kit
Published:
September 01, 2011
Author(s):
Anne Cazor; Christine Lienard; Gui Alinat
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 …
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Top 100 Exotic Food Plants
Published:
August 23, 2011
Author(s):
Ernest Small
Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures. While some of these plants are only encountered in ethnic food markets or during travels to foreign lands, many are now finding their way onto supermarket shelves. Top 100 Exotic Food Plants …
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Serving People with Food Allergies: Kitchen Management and Menu Creation
Published:
June 21, 2011
Author(s):
Joel J. Schaefer
An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store …
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Modern Gastronomy: A to Z
Published:
December 21, 2009
Author(s):
Ferran Adria
Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top …
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