Molecular cuisine : twenty techniques, forty recipes / Anne Cazor & Christine Lienard ; photographs by Julien Attard ; translation by Gui Alinat ; foreword by Herve This.

Cover image for Molecular cuisine : twenty techniques, forty recipes / Anne Cazor & Christine Lienard ; photographs by Julien Attard ; translation by Gui Alinat ; foreword by Herve This.

ISBN:

9781439871638

Title:

Molecular cuisine : twenty techniques, forty recipes / Anne Cazor & Christine Lienard ; photographs by Julien Attard ; translation by Gui Alinat ; foreword by Herve This.

Author:

Cazor, Anne.

Personal Author:

Cazor, Anne.

Publication Information:

Boca Raton : CRC Press, 2012.

General Note:

Translation of: La cuisine moléculaire.

Contents:

Machine generated contents note: Solubilization of sugars -- Hibiscus flower and mint syrup -- Fizzy chocolate -- Emulsion -- Puffed peanut chicken fries with Pastis mayonnaise -- Strawberry-pesto-cider gazpacho with strawberry coulis -- Soy lecithin aerated mousse -- Frothy coffee -- Puffed rice maki and soy sauce foam -- Mousse -- Crumble of raspberry and lychee mousse -- Boudin Creole creme with foie gras foam -- Soft gel -- Apple and beet tea -- Pho -- Marshmallow -- Frosty mint and chocolate marshmallow -- Sabayon mousse and cold ratatouille -- Coagulation of egg proteins -- Hard-boiled egg lollipop -- Vanilla-coated, low-temperature egg yolk pearls -- Meringue -- Blue cheese macaroon -- Licorice and mint meringue -- Caramelization -- Caramel apple -- Goat cheese flan, Dijon mustard caramel -- Maillard reaction -- Dulce de leche -- Irish coffee -- (Anti)Oxidation -- Guacamole with banana crisp -- White sangria -- Heated dehydration --

Contents note continued: Coriander, lemon zest, black olive, and garlic mix -- Apricot and cream cheese cones -- Transfer -- Minty tapioca pearls in green tea -- Red cabbage and apple gelee -- Expansion -- Popcorn with caramel sauce -- Puffed rye bread -- Spherification -- Vodka shot with apple-caramel sphere -- Raw oyster and its raspberry vinegar pearl -- Reverse spherification -- Spherical tzatziki -- Spherical chorizo and cider -- Brittle gel -- Dulce de leche and crystal salt -- Baked camembert and honey pearls -- Elastic gel -- Coco flan and Curacao spaghetti -- Chocolate-balsamic macaroon -- Effervescence -- Beer foam and lemon gelee -- Fizzy caramel lollipop -- Fermentation -- Cilantro-infused yogurt and carrot coulis.

Subject Term:

Cooking.

Molecular gastronomy.

Added Author:

Lienard, Christine.

Alinat, Gui.

Format:

Books

Publication Date:

2012

Publication Information:

Boca Raton : CRC Press, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5 CAZ	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary techniques that have the remarkable ability to toy with the chemical and physical reactions of cooking to create revolutionized versions of common cuisine.

With the recipes and techniques in this book, you will quickly be creating dishes such as:

Fizzy Chocolate Puffed Peanut Chicken Fries with Pastis Mayonnaise Apple and Beet Tea Egg Yolk Marshmallow with Ratatouille Hard-Boiled Egg Lollipop Goat Cheese Flan with Dijon Mustard Caramel Minty Tapioca Pearls in Green Tea

Balancing just enough science to explain why the techniques work, with easy-to-follow recipes, the book covers emulsion, culinary foam, spherification, caramelization, the maillard reaction, soft and hard gels, and effervescence. It describes 20 techniques and 40 molecular cuisine recipes, all illustrated with luscious color photographs. Once you master these techniques you can use them to develop your own flavor profiles and texture combinations. You can, literally, play with your food, and it will be delicious.

Author Notes

Anne Cazor is a doctor of Molecular Gastronomy and an engineer for the food industry. She created her own company: Cuisine Innovation, a consulting and training firm also offering online sales of products and equipment geared toward culinary innovation.

Christine Lienard is an engineer in the food industry, holds degrees in food safety and health & nutrition. She has participated in several food research projects and worked in the field of culinary technology.

The translator, Chef Gui Alinat is a certified executive chef, food writer, and food photographer. Born, raised, and trained as a chef in Provence, Chef Gui is an instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy in Tarpon Springs, Florida. His first book, The Chef's Repertoire, won a Culinary Academy Award for Literature in the Culinary References category of the International Annual Cookbooks and Culinary Arts 2009 Awards Program.