Molecular Cuisine

Molecular Cuisine: Twenty Techniques, Forty Recipes

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Hardback
ISBN 9781439871638
Cat# K13282

$43.95

$35.16

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Features

  • Presents molecular gastronomy as a scientific discipline
  • Describes 20 techniques in molecular gastronomy
  • Provides 40 molecular gastronomy recipes
  • Includes full-color photography

Summary

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:

  • Fizzy Chocolate
  • Puffed Peanut Chicken Fries with Pastis Mayonnaise
  • Apple and Beet Tea
  • Egg Yolk Marshmallow with Ratatouille
  • Hard-Boiled Egg Lollipop
  • Goat Cheese Flan with Dijon Mustard Caramel
  • Minty Tapioca Pearls in Green Tea

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.

Table of Contents

Solubilization of sugars
Hibiscus flower and mint syrup
Fizzy chocolate
Emulsion
Puffed peanut chicken fries with Pastis-infused mayonnaise
Strawberry-pesto-cider gazpacho with strawberry coulis
Foam
Frothy coffee
Puffed rice maki and soy sauce foam
Mousse
Crumble of strawberry and Iychee mousse
Boudin Creole creme with foie gras mousse
Gelatine
Apple and beet tea
Pho
Marshmallow
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
Meringue
French meringue, blue cheese
Licorice and mint meringue
Caramelization
Caramel apple
Goat cheese flan, Dijon mustard caramel
Maillard reaction
Dulce de leche
Irish coffee
(Anti)Oxidation
Guacamole with banana crisp
White sangria
Dehydration
Coriander, lemon zest, black olive and garlic mix
Apricot and cream cheese cones
Transfer
Minty tapioca pearls in green tea
Red cabbage and apple gelee
Expansion
Popcorn with caramel sauce
Puffed rye bread
Basic spherification
Vodka shot with apple-caramel sphere
Raw oyster and its raspberry vinegar pearl
Reverse spherification
Spherical tzatziki
Spherical chorizo and cider
Hard gel
Salt and caramel
Baked camembert and honey pearls
Soft gel
Coco flan and Curacao spaghetti
Balsamic vinegar gelee and chocolate genoise
Effervescence
Beer foam and lemon gelee
Fizzy caramel lollipop
Fermentation
Cilantro-infused yoghurt and carrot coulis
Fermented grape juice

Author Bio(s)

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.

Editorial Reviews

"… 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