Molecular cuisine : twenty techniques, forty recipes
著者
書誌事項
Molecular cuisine : twenty techniques, forty recipes
CRC Press, c2012
- : hardback
- タイトル別名
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Cuisine moléculaire
- 統一タイトル
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Cuisine moléculaire
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注記
Includes indexes
Translation of: La cuisine moléculaire
内容説明・目次
内容説明
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.
目次
Solubilization of Sugars. Emulsion. Foam. Mousse. Gelatine. Marshmallow. Coagulation of egg proteins. Meringue. Caramelization. Maillard Reaction. (Anti)Oxidation. Dehydration. Transfer. Expansion. Basic spherification. Reverse spherification. Hard Gel. Soft Gel. Effervescence. Fermentation.
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