Title: Molecular gastronomy : scientific cuisine demystified /
Authors: Sanchez, Jose
Year: 2016
Subjects: Molecular gastronomy Popular works.; Food Experiments Popular works.; COOKING / Methods / General.; Food Experiments; Molecular gastronomy
Contents: Modern cooking evolution and its pioneers and practitioners -- Sanitation and safety -- Equipment and tool identification -- Introduction to hydrocolloids: new frontier -- Food hydrocolloids: thickeners, gelling agents, emulsifiers, and stabilizers -- Sweeteners, antioxidants, and others -- Overview of techniques -- Small treats, hot and cold -- Surprises -- Composed dishes -- Sweets.