Handbook of Molecular Gastronomy

Scientific Foundations, Educational Practices, and Culinary Applications
Herausgeber: Kelly, Alan; Burke, Roisin; This vo Kientza, Herve; Lavelle, Christophe

• Gebundenes Buch

Produktbeschreibung

A comprehensive reference to molecular gastronomy, this book highlights techniques that have enabled chefs to achieve new and better ways of preparing food. The book takes an interdisciplinary approach encompassing the physics, biology, and chemistry of food as well as food preparation along with practical tips on molecular cooking. It offers an introductory overview and perspective on key issues and contains a complete A-Z guide to scientific terminology, ingredients, tools, and methods, as well as innovative recipes by world-renowned chefs.

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Produktdetails

• Verlag: Taylor & Francis Inc
• Seitenzahl: 868
• Erscheinungstermin: 9. Juni 2021
• Englisch
• Abmessung: 285mm x 215mm x 48mm
• Gewicht: 2818g
• ISBN-13: 9781466594784
• ISBN-10: 1466594780
• Artikelnr.: 60015276

Autorenporträt

Christophe Lavelle, Herve This, Alan L. Kelly, Roisin Burke

Inhaltsangabe

Introduction
Part I Scientific Foundations
Acids in Foods and Perception of Sourness
Anthocyanins in Food
Alcoholic Beverages: Production, Trends, Innovations
Ash in the Kitchen
Baking: Laminated Bakery Products
Baking: Chemical Leaveners
Baking: Injera - the Multi- Eyed Flat Bread
Baking: Viennoiserie - Laminated Pastry Production
Baking: How Does Starch Gelatinization Influence Texture?
Baking: Sourdough Bread
Barbecue: The Chemistry behind Cooking on a Barbecue
Bioactivity and Its Measurement
Browning: The Glycation and Maillard Reactions - Major Non- Enzymatic
Browning Reactions in Food
Canning: Appert and Food Canning
Capillarity in Action
Champagne Tasting from a Scientific Perspective
Chantillys: The Cousins of Whipped Cream
Cheese: Hot Culinary Uses of Cheese
Chocolate: Chocolates from around the World, Simple Physics, Complex
Flavour
Chocolate: Oral Processing of Chocolate - Successive Interplay of Sensory
and Physicochemical Parameters
Coffee Preparation - from Roasted Beans to Beverage
Colour: Natural Pigments in Foods and Their Technical Uses
Cooking
Cooking: Culinary Precisions and Robustness of Recipes
Cryogenics in the Kitchen
Dairy: Milk Gels - a Gastrophysics View
Dairy: Culinary Uses of Milk, Butter and Ice Cream
Dairy: Ginger Milk Curd
Dehydration
Dispersed System Formalism
Distillation: The Behaviour of Volatile Compounds during Distillation of
Hydro- Alcoholic Solutions and during Hydro- DistillationEggs: Let Us Have
an Egg
Emulsions: Emulsified Systems in Food
Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice
Emulsions: Lecithin
Emulsions: Emulsions and Surfactants in the Kitchen
Essential Oils
Essential Oils: How to Safely Use Essential Oils
Evaporation
Expansion
Fats and Oils: Physicochemical Properties of Edible Oils and Fats
Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods
Fats and Oils: Oxidation of Dietary Lipids
Fats and Oils: Extra Virgin Olive Oil in Cooking - Molecular Keys for
Traditional and Modern Mediterranean Gastronomy
Fermentation: Kimchi
Fermentation: Fermenting Flavours with Yeast
Fermentation: A Short Scientific and Culinary Overview of Kefir
Filtration Membranes for Food Processing and Fractionation
Food Matrices and Matrix Effect in the Kitchen
Food Pairing: Is It Really about Science?
Freeze- Drying
Foams: Pickering Edible Oil Foam - Toward New Food Products
Frying
Gastrophysics: A New Scientific Approach to Eating
Gels
Heat Transfer in Culinary Sciences
Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and
Industrial Applications
Imaging Foodstuffs and Products of Culinary Transformations
Meat: Meat Tenderness and the Impact of Cooking
Meat: Heat Transfer in Meat
Meat: Reduction of Nitrate and Nitrite Salts in Meat Products - What Are
the Consequences and Possible Solutions?
Microwave Heating and Modern Cuisine
Mineral Ions and Cooking
Osmosis in the Kitchen
Pasta: Durum Wheat Proteins - a Key Macronutrient for Pasta Qualities
Pasteurization in the Kitchen
Plating: The Science of Plating
Proteins and Proteases
Puddings: The Secret of the Rice Pudding
Roasting
Salt: When Should Salt Be Added to Meat Being Grilled?
Sauces
Sauces: Hollandaise Sauce
Sauces and Purées: The Underside of Applesauce
Seaweeds: Phycogastronomy - the Culinary Science of Seaweeds
Size Reduction
Smoked Foods
Sous Vide Cooking
Spherification
Squid: Gastrophysics of Squid - from Gastronomy to Science and back again
Sugars: Soft Caramel and Sucre à la Crème - an Undergraduate Experiment
about Sugar Crystallization
Sugars: Sugar (and Its Substitutes) in Pastries
Sugars: Erythritol- Sucrose Mixtures out of Equilibrium - Exciting
Thermodynamics in the Mouth
Sugars: Intramolecular Dehydration of Hexoses
Taste and Sound
Temporal Domination of Sensation: When Building Dishes, Let's Take
Temporality into Account
Texture: The Physics of Mouthfeel - Spreadable Food and Inulin Particle
Gels
Texture: How Texture Makes Flavour
Texture: Tsukemono - the Art and Science of Preparing Crunchy Vegetables
Thickeners: Cellulose and Its Derivatives
3D Printing of Food
Umami: The Molecular Science of Umami Synergy
Part II Educational Practices
The Right Words for Improving Communication in Food Science, Food
Technology, and between Food Science and Technology and a Broader Audience
Experimental Flavour Workshops
Teaching Argumentation and Inquiry through Culinary Claims
Cooking and Science Workshops: The "Soft of the World", Gelling Agents
Culinary Sciences for the Enhancement of the Public Understanding of
Science
"Science and Cooking Activities" for Secondary School Students
How to Reduce Oil in French Fries: A Student Experiment
An Educational Satellite Project around the Scientific Elucidation of
Culinary Precisions in Lebanon and in the Middle East
Bon Appétit, Marie Curie! A Stanford University Introductory Science of
Cooking Course
Molecular Gastronomy in Science Education and Science Communication at the
National University of Singapore
Molecular Gastronomy: A Universal Portal to the Molecular Sciences
Heat Transfer in the Kitchen - Exercises
Ionic Diffusion in Spherified Calcium Alginate Gels: A Laboratory
Experiment
Simple Calculations Based on Cooking
Teaching and Cooking with Culinary Teachers
The Monthly INRAE- AgroParisTech Seminars on Molecular Gastronomy
Part III Culinary Applications
New Greek Cuisine
3D Printed Note by Note Recipe: Soya Lobster Prototype
Cooking (with) Olive Oil
Cooking for the Elderly
Culinary Constructivism and Note by Note Cooking
Decantation
Note by Note Recipes for a Press Conference and Tasting Organized at ITHQ,
2012
Using Liquid Nitrogen to Prepare Ice Creams in the Restaurant
A Note by Note Traditional Chinese Dinner Created and Served in Singapore
Greek Diracs
An Eclipse Dish
Modern Swiss Cooking
How Do Eggs Coagulate?
Vegetable Salad
Filtration
Waiter! There Is Garlic in My Meringue!
Lobster and Juniper
Molecular Cooking
Note by Note Cooking and Note by Note Cuisine
Spherification
The Raspberry Pear Viennoiserie
Molecular Mixology: Welcome Coffee, a Cocktail with Ten Layers
Cube of "Chicken- Carrot" with Chips of "Basil- Lemon"
Some of the Easiest Note by Note Recipes Served at Senses Restaurant
The Forest Floor
A Note by Note Macaron
Note by Note Cooking
Note by Note Sushis
Slowly Cooked Lamb Neck with Fermented Flour Pancakes, Sunchoke Puree and
Beer Glaze