Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen

Molecular Gastronomy, Microgastronomy, Bistronomy, Avant Garde Cuisine, MultiSensory Dining all mean the same thing using food science to bring flavor, texture, taste and aromas to recipes in new ways.This book teaches the experienced home cook how to practice dozens of the most common methods used in molecular gastronomy. Clear and easytofollow stepbystep photographs demonstrate each technique so cooks can practice the unique skills and presentation concepts. Techniques that require special equipment are shown with their closest domestic equivalents.In addition to a brief history of molecular gastronomy, how it works, ingredients used and important safety rules, the book includes techniques and recipes as follow:SousVide Under vacuum cooking, e.g., Confit salmon with pomme puree and squid ink Transglutaminase meat glue e.g., Salmon and lemon sole terrine Dehydration e.g., Beet powder and black olive soil Centrifugal Cooking e.g., Clarified watermelon cocktail Evaporation How to make mouthwatering syrups and beverages without artificial flavorings Rapid Infusion How to infuse flavors into liquids, e.g., Celery ice cream Adding Smoke e.g., Smoked chocolate mousse Spherification e.g., Sweet chili bubbles with roast duck Carbonation How to intensify the flavors and aromas of foods Foams and Airs e.g., Shellfish bisque with a lemongrass foam Hydrocolloids (gels, gums) Cured salmon with cucumber jelly Liquid Nitrogen For supersmooth sweet and savory ice creams Food Pairing An essential skill in molecular gastronomy AvantGarde Presentation Inspiration and tips Multisensory Taste Perception The five senses in molecular gastronomy.Molecular Gastronomy at Home shows how with clear technical guidance, delicious and easytofollow recipes plus a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen.