Machine generated contents note: 1.Motivation to Write the Book -- 2.Recital of the Hospitality Industry -- 2.1.Unveiling `Hospitality' -- 2.2.Etymology of `Restaurant' -- 2.3.Potential growth in the industry -- 3.Concept of Culinary Innovation -- 3.1.Pedagogical Views and Definition -- 3.2.Need for `out of box' thinking in cuisine -- 3.2.1.Constraints by global Hospitality chains -- 3.2.2.Constraints by Hospitality Education -- 4.Process of Culinary Innovation -- 4.1.Innovation process at Michelin star restaurants -- 4.1.1.Distinctive aspects of Spanish chefs -- 4.1.2.Distinctive aspects of American chefs -- 4.2.Transfer of Innovation through `Guru-Shishya' relationship -- 4.3.The `Open Source Model' for Menu development and Innovation -- 4.3.1.Concept of open source -- 4.3.2.Open source standards in cuisine -- 5.Mega Innovations in the Culinary Domain -- 5.1.Sous-Vide or `Under-Vacuum' Cooking -- 5.2.Healing Foods -- 5.2.1.Functional foods -- 5.2.2.Ayurvedic Food --

Contents note continued: 5.3.Discovery of fifth taste: Umami -- 5.3.1.Acclimatizing to the `wholeness' of Umami -- 5.3.2.Experience Umami -- 5.3.3.MSG and UMAMI myth -- 5.3.4.Umami: An inspiration for chefs -- 5.4.Molecular Gastronomy -- 5.4.1.Theory of `Deconstructivism' -- 5.4.2.Gastonomical experience: EI Bulli -- 5.4.3.Foundations of `Avant-Garde' Cuisine -- 6.Finale -- 7.Bouquet of Recipes -- 7.1.Sous-vide Recipes -- 7.1.1.Fresh Salmon sous vide -- 7.1.2.Short ribs sous vide -- 7.1.3.Fresh herb scented shoulder of lamb -- 7.1.4.Smoked sous vide veal -- 7.1.5.Chicken sous-vide with wine -- 7.2.Ayurvedic Recipes -- 7.2.1.Digestive ayurvedic tea -- 7.2.2.Mashed spiced eggplant `Bharta' -- 7.2.3.Yellow lentil soup `Rasam' -- 7.2.4.Bitter gourd curry `Karela' -- 7.2.5.Assorted vegetable curry -- 7.2.6.Green beans with toasted sesame seeds and coconut -- 7.2.7.Bitter Gourd in Coconut gravy -- 7.2.8.Okra with Yogurt & Coconut -- 7.2.9.Avocado, Mango and Walnut salad --

Contents note continued: 7.2.10.Mixed Sprouts salad -- 7.2.11.Mixed Greens & Tofu Soup -- 7.2.12.Salad of Watercress, Garbanzo & Pomegranate -- 7.2.13.Buttermilk -- 7.2.14.Khichadi `Indian Penicillin' -- 7.3.Umami Recipes -- 7.3.1.Sweet & Sour Chicken Soup -- 7.3.2.Dashi, mushrooms & Somen Noodles with dumplings -- 7.3.3.Sardine, Cress & Almond salad -- 7.3.4.Beef & vegetables stir-fried -- 7.3.5.Umami burger -- 7.3.6.Pork Meatball Soup with Mushrooms -- 7.3.7.Beef & Barley with Mushrooms -- 7.3.8.Scallop & Crispy Bacon Salad -- 7.3.9.Chicken in Tomato-Peanut gravy -- 7.3.10.Lemon scented Asparagus & mushrooms -- 7.4.Molecular recipes -- 7.4.1.Warm vegetable mousse -- 7.4.2.Gin `n' Tonic Jelly -- 7.4.3.Melon Foam -- 7.4.4.Melon Caviar -- 7.4.5.Oyster `spirit' -- 7.4.6.Nouvelle Apple Strudel -- 7.4.7.Warm Vanilla Ice -- 7.4.8.Liquid Green Pea Ravioli -- 7.4.9.Earl Grey Tea Ravioli -- 7.4.10.Delicious Mango & Caramel Raviolis -- 7.4.11.Exotic Salmon Mousse -- 7.4.12.Bacon `dust' --

Contents note continued: 7.4.13.Bedazzled Pina-Colada -- 7.4.14.Carrot & Tangerine Shades -- 7.4.15.Parmigiano-Reggiano Crisps -- 7.4.16.Jellied Coco & Strawberry -- 7.4.17.Sour foam -- 7.4.18.Coke caviar -- 7.4.19.Mango Marshmallows -- 7.4.20.Citrus Air -- 7.4.21.Choco Mousse.