Title: Molecular gastronomy at home : taking culinary physics out of the lab and into your kitchen /
Authors: Youssef, Jozef.
Year: 2013
Subjects: Molecular gastronomy.
Abstract: Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, Multi-Sensory Dining all mean the same thing using food science to bring flavor, texture, taste and aromas to recipes in new ways.
Contents: Introduction -- Equipment & materials -- Spherification -- Culinary smoking -- Airs, foams & espumas -- Sous-vide cooking -- Transglutaminase -- Cold gels & fluids gels -- Heat-tolerant gels -- Dehydration -- Rapid infusion -- Liquid nitrogen -- The anti-griddle -- Centrifuge -- Rotary evaporator -- Ultra-sonic homogenizer -- Fermentation -- Hydrocolloids -- Umami -- Multi-sensory flavor perception -- Flavor tripping -- Food pairing -- Food presentation.