1st Edition

Molecular Cuisine Twenty Techniques, Forty Recipes

    160 Pages 79 B/W Illustrations
    by CRC Press

    Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary techniques that have the remarkable ability to toy with the chemical and physical reactions of cooking to create revolutionized versions of common cuisine.

    With the recipes and techniques in this book, you will quickly be creating dishes such as:

    • Fizzy Chocolate
    • Puffed Peanut Chicken Fries with Pastis Mayonnaise
    • Apple and Beet Tea
    • Egg Yolk Marshmallow with Ratatouille
    • Hard-Boiled Egg Lollipop
    • Goat Cheese Flan with Dijon Mustard Caramel
    • Minty Tapioca Pearls in Green Tea

    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 and 40 molecular cuisine recipes, all illustrated with luscious color photographs. Once you master these techniques you can use them to develop your own flavor profiles and texture combinations. You can, literally, play with your food, and it will be delicious.

    Solubilization of sugars
    Hibiscus flower and mint syrup
    Fizzy chocolate
    Puffed peanut chicken fries with Pastis-infused mayonnaise
    Strawberry-pesto-cider gazpacho with strawberry coulis
    Frothy coffee
    Puffed rice maki and soy sauce foam
    Crumble of strawberry and Iychee mousse
    Boudin Creole creme with foie gras mousse
    Apple and beet tea
    Frosty mint and chocolate marshmallow
    Egg yolk marshmallow with ratatouille
    Coagulation of egg proteins
    Hard-boiled egg lollipop
    Vanilla-coated, low-temperature egg yolk pearls
    French meringue, blue cheese
    Licorice and mint meringue
    Caramel apple
    Goat cheese flan, Dijon mustard caramel
    Maillard reaction
    Dulce de leche
    Irish coffee
    Guacamole with banana crisp
    White sangria
    Coriander, lemon zest, black olive and garlic mix
    Apricot and cream cheese cones
    Minty tapioca pearls in green tea
    Red cabbage and apple gelee
    Popcorn with caramel sauce
    Puffed rye bread
    Basic spherification
    Vodka shot with apple-caramel sphere
    Raw oyster and its raspberry vinegar pearl
    Reverse spherification
    Spherical tzatziki
    Spherical chorizo and cider
    Hard gel
    Salt and caramel
    Baked camembert and honey pearls
    Soft gel
    Coco flan and Curacao spaghetti
    Balsamic vinegar gelee and chocolate genoise
    Beer foam and lemon gelee
    Fizzy caramel lollipop
    Cilantro-infused yoghurt and carrot coulis
    Fermented grape juice


    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.

    "… this book is very useful because it is simple … now that siphons, alginate, agar, etc. are in most kitchens of chefs, it is time that a large audience can see how science (molecular gastronomy) could contribute to the advancement of culinary practice."

    —From the Foreword by Hervé This