ISBN-10:
111807386X
ISBN-13:
9781118073865
Pub. Date:
04/06/2015
Publisher:
Wiley
Molecular Gastronomy: Scientific Cuisine Demystified / Edition 1

Molecular Gastronomy: Scientific Cuisine Demystified / Edition 1

by Jose Sanchez
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Overview

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified

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 book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area.

Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques.

Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

Product Details

ISBN-13: 9781118073865
Publisher: Wiley
Publication date: 04/06/2015
Edition description: New Edition
Pages: 320
Sales rank: 356,714
Product dimensions: 8.70(w) x 11.10(h) x 1.00(d)

About the Author

Jose Sanchez, CEC, CHE is currently Director of Culinary at IHG in Osaka-Japan. Prior to his current position, he was executive chef at The Peninsula Hotel in New York City, a Forbes Five-Star hotel and AAA Five Diamond Award(R) winner. Previously, he was responsible for overseeing culinary operations at the Conrad hotel in Tokyo, famed for its two Michelin-starred restaurants. He also held the same position at the Mandarin Oriental Hotel in Washington, DC.

A certified executive chef, and member of the Chaine des Rotisseurs and half a dozen additional well-respected culinary associations, Jose was also an instructor at The Culinary Institute of America in Hyde Park, New York, where he taught culinary arts. He served as executive chef at New York’s Morimoto restaurant with acclaimed “Iron Chef” Masaharu Morimoto. While in Japan, he was de chef de cuisine at the well-known Hotel de Mikuni, Tokyo, with chef and owner, Kiyomi Mikuni, widely renowned for his classic French cuisine with a Japanese touch.
Jose’s fresh approach to cooking and his innovative gastronomic style was developed through his global experience in Japan, the United States, Egypt, Switzerland, France, Mexico, and elsewhere.

Table of Contents

Foreword iv

Preface v

Acknowledgments viii

Chapter 1 Modern Cooking Evolution and Its Pioneers and Practitioners 1

Modern History of Molecular Gastronomy 2

Pioneers and Practitioners 5

Chapter 2 Sanitation and Safety 15

Food Hazards 16

Safety 19

Safety Measures for Modern Cooking Applications and Techniques 20

Chapter 3 Equipment and Tool Identification 27

Safe Handling and Sanitation Concerns 28

Product Identification 28

Chapter 4 Introduction to Hydrocolloids: New Frontier 43

Introduction to Food Hydrocolloids 44

Description of Food Hydrocolloids 44

Formulating and Measuring Food Hydrocolloids in Recipes 54

Food Hydrocolloid Functionality Reference 55

Chapter 5 Food Hydrocolloids: Thickeners, Gelling Agents, Emulsifiers, and Stabilizers 63

Functions of Additives: New Food Hydrocolloids 64

Chapter 6 Sweeteners, Antioxidants, and Others 85

Sweeteners 86

Antioxidants 93

Others 98

Chapter 7 Overview of Techniques 105

Drying 106

Essence and Flavor Extraction 107

Flavor Enhancements 110

Emulsions 113

Foam, Air, Bubble: Gas in Water 115

Gelling 116

Thickening 119

Spherification/Encapsulation 120

Freezing/Carbonation 122

Carbon Dioxide (CO2) 123

Vacuum and Low-Temperature Cooking 123

Chapter 8 Small Treats, Hot and Cold 131

Chapter 9 Surprises 173

Chapter 10 Composed Dishes 213

Chapter 11 Sweets 263

Appendix 292

Weight Conversion Chart 292

Measurement Conversion of Commonly Used Ingredients 293

Length Conversion Chart 295

Temperature Conversion Chart 296

Bibliography and Further Reading 298

Resources 300

Index 305

About the Author 310

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