Molecular Gastronomy

Molecular Gastronomy Author Hervé This
ISBN-10 9780231508070
Release 2012-04-02
Pages 392
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Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.



Building a Meal

Building a Meal Author Hervé This
ISBN-10 9780231513531
Release 2009-06-05
Pages 152
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An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice. With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites& mdash;hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse& mdash;he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.



Molecular Gastronomy

Molecular Gastronomy Author Jose Sanchez
ISBN-10 111807386X
Release 2015-04-06
Pages 320
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Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.



Molecular Gastronomy at Home

Molecular Gastronomy at Home Author Jozef Youssef
ISBN-10 1770852018
Release 2013
Pages 240
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This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy.



Molecular Gastronomy by Molecule R

Molecular Gastronomy by Molecule R Author Molecule-R Flavors
ISBN-10 0992111013
Release 2013-10-01
Pages 160
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40 new stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the Molecule-R brand. A complete and accessible reference work now paves the way for a democratization of molecular gastronomy!



A History of Pacific Northwest Cuisine

A History of Pacific Northwest Cuisine Author Marc Hinton
ISBN-10 9781625846587
Release 2013-10-29
Pages 208
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With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.



Kitchen Mysteries

Kitchen Mysteries Author Hervé This
ISBN-10 9780231141710
Release 2010
Pages 220
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Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.



Molecular Gastronomy

Molecular Gastronomy Author Source Wikipedia
ISBN-10 1230815023
Release 2013-09
Pages 32
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 31. Chapters: Alex (restaurant), Alinea (restaurant), Arzak, Baume Restaurant, Biko (restaurant), BLT cocktail, David Kinch, Dippin' Dots, ElBulli, El Celler de Can Roca, Ferran Adria, Foam (culinary), Grant Achatz, Heiko Antoniewicz, Herve This, Heston Blumenthal, Homaro Cantu, Juan Mari Arzak, Luke Hayes-Alexander, Marcel's Quantum Kitchen, Marcel Vigneron, Martin Berasategui, Moto (restaurant), Next (restaurant), Nicholas Kurti, Noma (restaurant), Peter Barham, Pierre Gagnaire, Royal Mail Restaurant, Shirley Corriher, Spherification, The Fat Duck, Wd 50, Wylie Dufresne. Excerpt: Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term "molecular gastronomy" was coined in 1992 by late Oxford physicist Nicholas Kurti and the French INRA chemist Herve This. Some chefs associated with the term choose to reject its use, preferring other terms such as culinary physics and experimental cuisine. Internationally renowned French chemist and cook Herve This, known as "The Father of Molecular Gastronomy" Heston Blumenthal dislikes the term Molecular gastronomy, believing it makes the practice sound "complicated" and "elitist."There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics and the like. Until the advent of molecular gastronomy, there was...



Perfection

Perfection Author Heston Blumenthal
ISBN-10 0747584095
Release 2006
Pages 319
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Acclaimed restaurateur Heston Blumenthal reinvents kitchen classics, such as Fish and Chips, Bangers and Mash and Spag Bol, in his inimitable way.



Molecular Gastronomy

Molecular Gastronomy Author G. Sala
ISBN-10 OCLC:958287467
Release 2016
Pages
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Molecular Gastronomy has been writing in one form or another for most of life. You can find so many inspiration from Molecular Gastronomy also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Molecular Gastronomy book for free.



Molecular Gastronomy

Molecular Gastronomy Author Frederic P. Miller
ISBN-10 613062414X
Release 2010-09-16
Pages 72
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking.[3] Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.



Professional Cooking College Version

Professional Cooking  College Version Author Wayne Gisslen
ISBN-10 9780470197523
Release 2010-01-19
Pages 1120
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This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.



My Molecular Cuisine Kit

My Molecular Cuisine Kit Author Anne Cazor
ISBN-10 1439879427
Release 2011-09-01
Pages 72
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It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and aahed over astounding culinary delights and puzzled over the revolutionary foam, gelee, and spherification techniques highlighted on the show. Now anyone can whip up these creations with My Molecular Cuisine Kit. With easy-to-follow recipes for creating elegant dishes, this kit gives home chefs and hobbyists the tools they need to be in the same league as chefs Blumenthal, Adria, and This. This could be the menu for your next get together: Foie Gras, Muscat, and Dark Chocolate Lollipops Pulled Duck Confit with White Wine and Orange Spaghetti Puffed Peanut Chicken Fries with Pastis Mayonnaise Spherical Chorizo and Cider Dulce de Leche and Crystal Salt Frosty Mint and Chocolate Marshmallow Deconstructed Tiramisu The kit consists of measuring spoons, pipettes, tubing, silicon molds, and slotted spoons accompanied by a book featuring color photographs, illustrations, and 28 molecular gastronomy recipes, written by Anne Cazor and Christine Lienard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text presents the field of molecular gastronomy as a scientific discipline concentrating on culinary transformations. The book unlocks the secrets to the new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style.



Cooking for Geeks

Cooking for Geeks Author Jeff Potter
ISBN-10 1449395872
Release 2010-07-20
Pages 432
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Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News



Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy Author Christophe Lavelle
ISBN-10 1466594780
Release 2015-06-05
Pages 552
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Handbook of Molecular Gastronomy has been writing in one form or another for most of life. You can find so many inspiration from Handbook of Molecular Gastronomy also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Handbook of Molecular Gastronomy book for free.



Modernist Cooking Made Easy Getting Started

Modernist Cooking Made Easy  Getting Started Author Jason Logsdon
ISBN-10 1481063316
Release 2012
Pages 242
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Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!



Note by Note Cooking

Note by Note Cooking Author HervŽ This
ISBN-10 9780231164863
Release 2014-10-07
Pages 272
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Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheeseÑthese and many other substances, some occurring in nature, some synthesized in the laboratoryÑmake it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. HervŽ This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obviousÑand inevitableÑextension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.