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Cover: 9781439871638 | Molecular Cuisine | Twenty Techniques, Forty Recipes | Cazor (u. a.)
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Molecular Cuisine
Twenty Techniques, Forty Recipes
Buch von Anne Cazor (u. a.)
Sprache: Englisch

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Beschreibung
Written by world-renowned chefs, this book unlocks the secrets to the new dishes, textures, flavors, and sensations of molecular gastronomy. 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 in molecular gastronomy and 40 molecular gastronomy recipes. Colorful photography is included within the text to provide examples of proposed finished products. Once they master these techniques, readers can use them to develop recipes with their own flavor and texture combinations.
Written by world-renowned chefs, this book unlocks the secrets to the new dishes, textures, flavors, and sensations of molecular gastronomy. 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 in molecular gastronomy and 40 molecular gastronomy recipes. Colorful photography is included within the text to provide examples of proposed finished products. Once they master these techniques, readers can use them to develop recipes with their own flavor and texture combinations.
Über den Autor

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.

Inhaltsverzeichnis

Solubilization of Sugars. Emulsion. Foam. Mousse. Gelatine. Marshmallow. Coagulation of egg proteins. Meringue. Caramelization. Maillard Reaction. (Anti)Oxidation. Dehydration. Transfer. Expansion. Basic spherification. Reverse spherification. Hard Gel. Soft Gel. Effervescence. Fermentation.

Details
Erscheinungsjahr: 2011
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
ISBN-13: 9781439871638
ISBN-10: 1439871639
Sprache: Englisch
Einband: Gebunden
Autor: Cazor, Anne
Lienard, Christine
Alinat, Gui
Hersteller: Taylor & Francis Ltd (Sales)
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 257 x 200 x 15 mm
Von/Mit: Anne Cazor (u. a.)
Erscheinungsdatum: 11.10.2011
Gewicht: 0,573 kg
Artikel-ID: 106879191
Über den Autor

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.

Inhaltsverzeichnis

Solubilization of Sugars. Emulsion. Foam. Mousse. Gelatine. Marshmallow. Coagulation of egg proteins. Meringue. Caramelization. Maillard Reaction. (Anti)Oxidation. Dehydration. Transfer. Expansion. Basic spherification. Reverse spherification. Hard Gel. Soft Gel. Effervescence. Fermentation.

Details
Erscheinungsjahr: 2011
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Themenkochbücher
Medium: Buch
ISBN-13: 9781439871638
ISBN-10: 1439871639
Sprache: Englisch
Einband: Gebunden
Autor: Cazor, Anne
Lienard, Christine
Alinat, Gui
Hersteller: Taylor & Francis Ltd (Sales)
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 257 x 200 x 15 mm
Von/Mit: Anne Cazor (u. a.)
Erscheinungsdatum: 11.10.2011
Gewicht: 0,573 kg
Artikel-ID: 106879191
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