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Molecular Gastronomy : Scientific Cuisine Demystified [Hardcover]

by Sanchez, Jose / Hanabuchi, Koji (PHT) / Adria, Ferran (FRW)

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New modern cooking techniques involving principles of chemistry and physics, often referred to as molecular gastronomy, can bring delicate flavors and interesting textures to a dish. In this book, Jose Sanchez, executive chef at the Forbes Five-Star Peninsula Hotel in New York City, introduces readers to the world of molecular gastronomy from a chef's perspective. He begins by exploring the modern history and current pioneers in the field. He then considers topics such as sanitation and safety, equipment identification, and an overview of techniques before jumping into the recipes. Recipes include items such as hot truffle gel, celery film, and yuzo marshmallows. The book is beautifully photographed throughout. Annotation 2015 Ringgold, Inc., Portland, OR (protoview.com)

image of Molecular Gastronomy : Scientific Cuisine Demystified
9781118073865
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Item Type English Books (Hardcover)
Publication Date 2015/05
Publisher John Wiley & Sons Inc (US)
ISBN 9781118073865
Size/Pages 310p

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