Molecular Gastronomy; Scientific Cuisine Demystified.
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. Author- Jose Sanchez.
Chapter 1: Modern Cooking Evolution and Its Pioneers and Practitioners
Chapter 2: Sanitation and Safety
Chapter 3: Equipment and Tool Identification
Chapter 4: Introduction to Hydrocolloids: New Frontier
Chapter 5: Food Hydrocolloids: Thickeners, Gelling Agents Emulsifiers, and Stabilizers
Chapter 6: Sweeteners, Antioxidants, and Others
Chapter 7: Overview of Techniques
Chapter 8: Small Treats, Hot and Cold
Chapter 9: Surprises
Chapter 10 : Composed Dishes
Chapter 11 : Sweets
Weight Conversion Chart
Measurement Conversion of Commonly Used Ingredients
Length Conversion Chart