Anne Cazor, Gui Alinat, Christine Lienard

Molecular Cuisine

Twenty Techniques, Forty Recipes
Fotograf: Attard, Julien / Übersetzer: Alinat, Gui

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: CRC Press / Taylor & Francis
• Artikelnr. des Verlages: K13282
• Seitenzahl: 160
• Erscheinungstermin: 11. Oktober 2011
• Englisch
• Abmessung: 257mm x 200mm x 15mm
• Gewicht: 578g
• ISBN-13: 9781439871638
• ISBN-10: 1439871639
• Artikelnr.: 33808843

Autorenporträt

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.

Inhaltsangabe

Solubilization of sugarsHibiscus flower and mint syrupFizzy chocolateEmulsionPuffed peanut chicken fries with Pastis-infused mayonnaiseStrawberry-pesto-cider gazpacho with strawberry coulisFoamFrothy coffeePuffed rice maki and soy sauce foamMousseCrumble of strawberry and Iychee mousse Boudin Creole creme with foie gras mousse GelatineApple and beet tea PhoMarshmallowFrosty mint and chocolate marshmallow Egg yolk marshmallow with ratatouille Coagulation of egg proteinsHard-boiled egg lollipop Vanilla-coated, low-temperature egg yolk pearls MeringueFrench meringue, blue cheese Licorice and mint meringue CaramelizationCaramel apple Goat cheese flan, Dijon mustard caramel Maillard reactionDulce de leche Irish coffee (Anti)OxidationGuacamole with banana crisp White sangria DehydrationCoriander, lemon zest, black olive and garlic mix Apricot and cream cheese cones TransferMinty tapioca pearls in green tea Red cabbage and apple gelee ExpansionPopcorn with caramel sauce Puffed rye bread Basic spherificationVodka shot with apple-caramel sphere Raw oyster and its raspberry vinegar pearl Reverse spherificationSpherical tzatziki Spherical chorizo and cider Hard gelSalt and caramel Baked camembert and honey pearlsSoft gelCoco flan and Curacao spaghettiBalsamic vinegar gelee and chocolate genoiseEffervescenceBeer foam and lemon gelee Fizzy caramel lollipop FermentationCilantro-infused yoghurt and carrot coulis Fermented grape juice

Rezensionen

"... 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