Molecular gastronomy at home
Subtitle: taking culinary physics out of the lab and into your kitchen
By: Jozef Youssef
Publisher: Firefly Books
Published: 2013
Language: eng
Number of pages: 240
ISBN-13: 9781770852013
Subjects: Food; Gastronomy; Cooking; Molecular gastronomy; Experiments
Description: 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.
Notes: Includes bibliographical references (page 240) and index.
Table of contents: title: Introduction; title: Equipment & materials; title: Spherification; title: Culinary smoking; title: Airs, foams & espumas; title: Sous-vide cooking; title: Transglutaminase; title: Cold gels & fluids gels; title: Heat-tolerant gels; title: Dehydration; title: Rapid infusion; title: Liquid nitrogen; title: The anti-griddle; title: Centrifuge; title: Rotary evaporator; title: Ultra-sonic homogenizer; title: Fermentation; title: Hydrocolloids; title: Umami; title: Multi-sensory flavor perception; title: Flavor tripping; title: Food pairing; title: Food presentation.