Molecular Cuisine: Twenty Techniques, Forty Recipes, 1st Edition (Hardback) book cover

Molecular Cuisine

Twenty Techniques, Forty Recipes, 1st Edition

By Anne Cazor, Christine Lienard, Gui Alinat

CRC Press

160 pages | 79 B/W Illus.

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Hardback: 9781439871638
pub: 2011-10-11
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Description

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.

Reviews

"… 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

Table of Contents

Solubilization of sugars

Hibiscus flower and mint syrup

Fizzy chocolate

Emulsion

Puffed peanut chicken fries with Pastis-infused mayonnaise

Strawberry-pesto-cider gazpacho with strawberry coulis

Foam

Frothy coffee

Puffed rice maki and soy sauce foam

Mousse

Crumble of strawberry and Iychee mousse

Boudin Creole creme with foie gras mousse

Gelatine

Apple and beet tea

Pho

Marshmallow

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

Meringue

French meringue, blue cheese

Licorice and mint meringue

Caramelization

Caramel apple

Goat cheese flan, Dijon mustard caramel

Maillard reaction

Dulce de leche

Irish coffee

(Anti)Oxidation

Guacamole with banana crisp

White sangria

Dehydration

Coriander, lemon zest, black olive and garlic mix

Apricot and cream cheese cones

Transfer

Minty tapioca pearls in green tea

Red cabbage and apple gelee

Expansion

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

Effervescence

Beer foam and lemon gelee

Fizzy caramel lollipop

Fermentation

Cilantro-infused yoghurt and carrot coulis

Fermented grape juice

About the Authors

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.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science