Molecular Cuisine : Twenty Techniques, Forty Recipes - Alinat, Gui

Molecular Cuisine : Twenty Techniques, Forty Recipes

Gui Alinat

Yayınevi: Routledge

Yayın tarihi: 10/2011

ISBN: 9781439871638

Yazar : Anne Cazor Christine Lienard

Ciltli | İngilizce | 176 Sayfa |

Tür: Dünya Mutfağı

  • Temin Süresi 28 - 42 iş günü

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Written by world-renowned chefs, this book unlocks the secrets to the new dishes, textures, flavors, and sensations of molecular gastronomy. 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 in molecular gastronomy and 40 molecular gastronomy recipes. Colorful photography is included within the text to provide examples of proposed finished products. Once they master these techniques, readers can use them to develop recipes with their own flavor and texture combinations.

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