Bibliograph

Molecular gastronomy at home, taking culinary physics out of the lab and into your kitchen, Jozef Youssef

Type

Label

Molecular gastronomy at home, taking culinary physics out of the lab and into your kitchen, Jozef Youssef

Language

eng

Bibliography note

Includes bibliographical references (page 240) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Molecular gastronomy at home

Nature of contents

bibliography

Oclc number

830078403

Responsibility statement

Jozef Youssef

Sub title

taking culinary physics out of the lab and into your kitchen

Summary

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

Table Of Contents

Introduction -- Equipment & materials -- Spherification -- Culinary smoking -- Airs, foams & espumas -- Sous-vide cooking -- Transglutaminase -- Cold gels & fluids gels -- Heat-tolerant gels -- Dehydration -- Rapid infusion -- Liquid nitrogen -- The anti-griddle -- Centrifuge -- Rotary evaporator -- Ultra-sonic homogenizer -- Fermentation -- Hydrocolloids -- Umami -- Multi-sensory flavor perception -- Flavor tripping -- Food pairing -- Food presentation

Classification