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:
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.
Solubilization of sugars
Hibiscus flower and mint syrup
Puffed peanut chicken fries with Pastis-infused mayonnaise
Strawberry-pesto-cider gazpacho with strawberry coulis
Puffed rice maki and soy sauce foam
Crumble of strawberry and Iychee mousse
Boudin Creole creme with foie gras mousse
Apple and beet tea
Frosty mint and chocolate marshmallow
Egg yolk marshmallow with ratatouille
Coagulation of egg proteins
Hard-boiled egg lollipop
Vanilla-coated, low-temperature egg yolk pearls
French meringue, blue cheese
Licorice and mint meringue
Goat cheese flan, Dijon mustard caramel
Dulce de leche
Guacamole with banana crisp
Coriander, lemon zest, black olive and garlic mix
Apricot and cream cheese cones
Minty tapioca pearls in green tea
Red cabbage and apple gelee
Popcorn with caramel sauce
Puffed rye bread
Vodka shot with apple-caramel sphere
Raw oyster and its raspberry vinegar pearl
Spherical chorizo and cider
Salt and caramel
Baked camembert and honey pearls
Coco flan and Curacao spaghetti
Balsamic vinegar gelee and chocolate genoise
Beer foam and lemon gelee
Fizzy caramel lollipop
Cilantro-infused yoghurt and carrot coulis
Fermented grape juice
Anne Cazor is a doctor of Molecular Gastronomy and an engineer for the food industry. She created her own company: Cuisine Innovation, a consulting and training firm also offering online sales of products and equipment geared toward culinary innovation.
Christine Lienard is an engineer in the food industry, holds degrees in food safety and health & nutrition. She has participated in several food research projects and worked in the field of culinary technology.
The translator, Chef Gui Alinat is a certified executive chef, food writer, and food photographer. Born, raised, and trained as a chef in Provence, Chef Gui is an instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy in Tarpon Springs, Florida. His first book, The Chef’s Repertoire, won a Culinary Academy Award for Literature in the Culinary References category of the International Annual Cookbooks and Culinary Arts 2009 Awards Program.
"… this book is very useful because it is simple … now that siphons, alginate, agar, etc. are in most kitchens of chefs, it is time that a large audience can see how science (molecular gastronomy) could contribute to the advancement of culinary practice."
—From the Foreword by Hervé This