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101 Molecular Gastronomy Recipes: Cutting-Edge Techniques You Can Do at Home: Spherification, Gels, Foams, Sous-Vide, Liquid Nitrogen, Freeze-Drying,
Paperback
Series: Flavors of the World
Cookbooks GeneralHoliday Cooking
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ISBN13: 9798191957432
Publisher: Independently Published
Pages: 124
Weight: 0.39
Height: 0.26 Width: 6.00 Depth: 9.00
Language: English
Publisher: Independently Published
Pages: 124
Weight: 0.39
Height: 0.26 Width: 6.00 Depth: 9.00
Language: English
Molecular gastronomy is not a collection of carnival tricks or laboratory gimmicks-it is the deliberate application of physics and chemistry to cooking, allowing you to understand processes that already happen in your kitchen and take them further than traditional techniques can reach. This book brings together 101 real, documented recipes that are achievable today in a home kitchen with equipment any enthusiast can buy: kitchen siphons, immersion circulators, vacuum sealers, smoking guns, dehydrators, freeze dryers, and the essential hydrocolloids and enzymes (alginate, agar-agar, gellan gum, lecithin, methylcellulose, maltodextrin, transglutaminase). Organized into eleven technique-based sections-Airs and Foams, Cold Smoking, Vacuum Compression, Liquid Nitrogen Freezing, Dehydrated and Crisp Textures, Gelled Textures, Freeze-Dried, Powders and Earths, Sous-Vide, Spherification, and Transglutaminase Assembly-each recipe stands complete on its own, with exact ingredient quantities, numbered steps, and a practical tip. From a 63 C egg and compressed watermelon to mango caviar, Parmesan powder, and foie gras foam with port wine-this is the definitive guide to understanding how molecular cuisine actually works, not just admiring it from afar. Whether you're a home cook curious about the science behind your food or an experienced chef looking for precise, reproducible techniques, this book gives you the tools and knowledge to bring avant-garde cooking into your own kitchen.
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