Description: Molecular Gastronomy : Scientific Cuisine Demystified, Hardcover by Sanchez, Jose; Hanabuchi, Koji (PHT); Adria, Ferran (FRW), ISBN 111807386X, ISBN-13 9781118073865, Like New Used, Free shipping in the US 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. Th is beautifully photographed throughout. Annotation ©2015 Ringgold, Inc., Portland, OR ()
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Book Title: Molecular Gastronomy : Scientific Cuisine Demystified
Item Length: 11in
Item Height: 0.9in
Item Width: 8.7in
Author: Jose Sanchez
Publication Name: Molecular Gastronomy : Scientific Cuisine Demystified
Format: Hardcover
Language: English
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 2015
Type: Textbook
Item Weight: 37.7 Oz
Number of Pages: 320 Pages
