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Molecular Gastronomy: Scientific Cuisine Demystified
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About Molecular Gastronomy: Scientific Cuisine Demystified
Product Description 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. Amazon.com Review Featured Recipes from Molecular Gastronomy Download the recipe for Frozen Macarons Download the recipe for Huevos Rancheros From the Inside Flap Molecular Gastronomy: Scientific Cuisine Demystified is a beautiful culmination of art, cuisine, and education, where Jose's passion shines page after page. —FROM THE FOREWORD BY FERRAN ADRIÀJose Sanchez seamlessly blends the familiar with cutting edge culinary techniques to allow culinarians and food enthusiasts to recreate dishes that up to now were exclusive to only a few. —RON DESANTIS, CMC, MBA, DIRECTOR OF CULINARY EXCELLENCE, YALE UNIVERSITYJose Sanchez is the right person to deliver this complex, yet fascinating subject with simplified techniques to chefs and students who are eager to discover a modern way of cooking. —KIYOMI MIKUNI, CHEF-OWNER, RELAIS CHATEAUX, TOKYOThis book brings together what we expect in the 21st century: clarity, science, skills, and an encyclopedic, albeit friendly approach to this field. —GEORGES M. HALPERN, MD, PHD, DISTINGUISHED PROFESSOR OF MEDICINAL SCIENCES, THE HONG KONG POLYTECHNIC UNIVERSITYMaintaining relevance in the fast-paced restaurant industry requires awareness of customers' constant search for new experiences and delicious surprises. To bring out the most delicate flavors or create phenomenal textures in a dish, sometimes only the most modern techniques will do. Molecular Gastronomy: Scientific Cuisine Demystified explores and decodes the intriguing and often mysterious world of cooking known as molecular gastronomy. Written in practical style by Jose Sanchez, a chef who spent years cultivating his craft, this is a book from a cook's point of view, providing the reader with the crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided. Accompanied by stunning photography, the book focuses the reader on how to get started and discover this revolutionary way of cooking. This book provides a foundation for experimenting with and—most importantly—understanding new and exciting ingredients and cooking techniques that can be applied to infinite new culinary creations. From the Back Cover Molecular Gastronomy: Scientific Cuisine Demystified is a beautiful culmination of art, cuisine, and education, where Jose's passion shines page after page. —FROM THE FOREWORD BY FERRAN ADRIÀJose Sanchez seamlessly blends the familiar with cutting edge culinary techniques to allow culinarians and food enthusiasts to recreate dishes that up to now were exclusive to only a few. —RON DESANTIS, CMC, MBA, DIRECTOR OF CULINARY EXCELLENCE, YALE UNIVERSITYJose Sanchez is the right person to deliver this complex, yet fascinating subject with simplified techniques to chefs and students who are eager to discover a modern way of cooking. —KIYOMI MIKUNI, CHEF-OWNER, RELAIS CHATEAUX, TOKYOThis book brings together what we expect in the 21st century: clarity, science, skills, and an encyclopedic, albeit friendly approach to this field. —GEORGES M. HALPERN, MD, PHD, DISTINGUISHED PROFESSOR OF MEDICINAL SCIENCES, THE HONG KONG POLYTECHNIC UNIVERSITYMaintaining relevance in the fast-paced restaurant industry requires awareness of customers' constant search for new experiences and delicious surprises. To bring out the most delicate flavors or create phenomenal textures in a dish, sometimes only the most modern techniques will do. Molecular Gastronomy: Scientific Cuisine Demystified explores and decodes the intriguing and often mysterious world of cooking known as molecular gastr
