Molecular Gastronomy Scientific Cuisine Demystified

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  • Format: Hardcover
  • Copyright: 2014-03-10
  • Publisher: Wiley

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Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or "Avangard Nueva Cocina", as Ferran Adriá has called it. This texts provides the readers with the crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided. This text is written for readers hoping to to expand their skills into this area. Molecular Gastronomy focuses on how to get started and discover this way of cooking, especially if readers do not have the opportunity to stage in any of the leading venues where this concept is being applied to the menu. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

Table of Contents

About the Author



Chapter 1: Modern Cooking Evolution and Its Pioneers and Practitioners

Chapter 2: Sanitation and Safety

Chapter 3: Equipment and Tool Identification

Chapter 4: Introduction to Hydrocolloids: New Frontier

Chapter 5: Food Hydrocolloids: Thickeners, Gelling Agents Emulsifiers, and Stabilizers

Chapter 6: Sweeteners, Antioxidants, and Others

Chapter 7: Overview of Techniques

Chapter 8: Small Treats, Hot and Cold

Chapter 9: Surprises

Chapter 10 : Composed Dishes

Chapter 11 : Sweets


Weight Conversion Chart

Measurement Conversion of Commonly Used Ingredients

Length Conversion Chart

Temperature Chart

Bibliography and Further Reading



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