Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and into Your Kitchen - Rilegato

Youssef, Jozef

Rilegato

ISBN 10: 0228100364 ISBN 13: 9780228100362

Casa editrice: Firefly Books Ltd, 2018

Riassunto

"This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest -- the results ought to be astounding."
-- Publishers Weekly

At one time revolutionary and the sole purview of dedicated expert chefs, molecular gastronomy is well established as a cuisine choice. Food aficionados who want to create it at home can now find equipment and locate the catalyst ingredients, but it's neither a bargain method of cooking nor a quick study.

This book shows the most common methods used in molecular gastronomy adapted for the home. Clear and easy-to-follow step-by-step photographs demonstrate each technique so that cooks can practice the unique skills, handle the unusual ingredients and plate the dishes. Most beneficial to home cooks, however, is that should special equipment be unavailable, the author recommends the closest domestic equivalents.

Molecular Gastronomy at Home is an outstanding practical introduction to a fascinating and delicious cooking method. It demonstrates how with clear technical guidance, numerous illustrations, achievable recipes and a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen.

With the first edition of Molecular Gastronomy at Home sold out, this second edition will be available for a wider audience of cooks who like to explore and learn new skills.

Su questo libro

L'autore:

Jozef Youssef is a highly acclaimed restaurant and private dining chef. He started his career working for Michelin-starred chef Hélène Darroze at the Connaught Hotel in London. He has since worked with several other renowned chefs and trained in molecular gastronomy with Heston Blumenthal. Jozef now works as a private chef in London, Dubai and Tokyo. He develops his menu concepts in his experimental kitchen called Odyssey and manages www.kitchen-theory.com.

Su questa edizione

• Editore: Firefly Books Ltd
• Data di pubblicazione: 2018
• ISBN 10: 0228100364
• ISBN 13: 9780228100362
• Rilegatura: Copertina rigida
• Numero di pagine: 240