`Culinary Innovation seems to be unpractised, if not unheard concept in hospitality industry. The prevalent tried and tested recipes and methods are the foundation of cuisines of today. The `out of box' concepts just do not exist here and we are producing the replicas of the works of Great Escomer and French Haute cuisine. To me culinary innovation is the one that can revolutionize the industry to an extent that it would have to rewrite the fundamentals of cooking. In this book you will get insight to the four mega trends in culinary domain namely Sous Vide, Healing foods including Ayurveda, Umami and Molecular Gastronomy. There is a bouquet of recipes at the end to help you understand and use these trends in your kitchen. --