Molecular Gastronomy

Molecular Gastronomy

If all you have to eat is an egg, you had better know how to cook it properly. So we had one part of the name we were looking for. But what kind of gastronomy? The term “molecular” was very fashionable at the ...

Author: Hervé This

Publisher: Columbia University Press

ISBN: 9780231508070

Category: Technology & Engineering

Page: 393

View: 793

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. “A captivating little book.”—Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef
Categories: Technology & Engineering

Molecular Gastronomy

Molecular Gastronomy

Molecular gastronomy focuses on these physical and chemical changes that occur while cooking (e.g., the effect when creating an emulsion for a mayonnaise or the effects of searing the surface of a steak, thereby causing a Maillard ...

Author: Jose Sanchez

Publisher: John Wiley & Sons

ISBN: 9781118073865

Category: Cooking

Page: 320

View: 261

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.
Categories: Cooking

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy

style of cooking, molecular cuisine, was developed, which caught the imagination of the public across the globe. Initially, this type of cuisine was confined mainly to Michelin starred restaurants, but it has now become more mainstream.

Author: Christophe Lavelle

Publisher: CRC Press

ISBN: 9780429528446

Category: Medical

Page: 894

View: 664

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Categories: Medical

Professional Cooking College Version

Professional Cooking  College Version

The approach to cooking known as molecular gastronomy, introduced on page 7, is the latest effort by creative chefs to find new ways of preparing and presenting food. The manipulation of food ingredients in new ways by the use of ...

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 9780470197523

Category: Cooking

Page: 1120

View: 898

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
Categories: Cooking

Cooking for Geeks

Cooking for Geeks

What was the original reason you and Dr. Kurti had for picking the name“molecular and physical gastronomy”? Nicholas.kurti.was.a.retired.professor. of.physics..he.loved.cooking,.and.he. wanted.to.apply.new.technology.in. the.kitchen ...

Author: Jeff Potter

Publisher: "O'Reilly Media, Inc."

ISBN: 1449395872

Category: Cooking

Page: 432

View: 858

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News
Categories: Cooking

Gastronomy and Food Science

Gastronomy and Food Science

It was named “molecular gastronomy” and differentiates itself from conventional food science or close disciplines for its focus on the phenomena occurring during dish preparation and consumption. Its application brings transformations ...

Author: Charis M. Galanakis

Publisher: Academic Press

ISBN: 9780128204382

Category: Health & Fitness

Page: 274

View: 843

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market
Categories: Health & Fitness

The A Z Encyclopedia of Food Controversies and the Law

The A Z Encyclopedia of Food Controversies and the Law

Fior D'Italia, Inc. William C. Smith and Elizabeth M. Williams MOLECULAR GASTRONOMY Molecular gastronomy refers to the use of science to better understand cooking processes. Herv e This and Nicholas Kurti first coined the term in 1988 ...

Author: Elizabeth Marie Williams

Publisher: ABC-CLIO

ISBN: 9780313364488

Category: Health & Fitness

Page: 646

View: 692

This two-volume set is a broad compendium of the law, policies, and legal influences that affect the food on our plates today. * Alphabetically arranged entries describe topics related to the intersection of law and food * An appendix offers examples of legislation, court cases, regulations, and international treaties related to food * A timeline shows the development of the law of food in the United States * A bibliography lists additional materials for reference
Categories: Health & Fitness

Designing for the 21st Century

Designing for the 21st Century

Molecular Gastronomy Part of this research considers the role of 'Molecular Gastronomy' – that is how science can better inform the art of food preparation, cooking and presentation, and in so doing re-engage with the senses and to ...

Author: Tom Inns

Publisher: Routledge

ISBN: 9781351964722

Category: Design

Page: 344

View: 916

As we become familiar with the 21st century we can see that what we are designing is changing, new technologies support the creation of new forms of product and service, and new pressures on business and society demand the design of solutions to increasingly complex problems, sometimes local, often global in nature. Customers, users and stakeholders are no longer passive recipients of design, expectations are higher, and increased participation is often essential. This book explores these issues through the work of 21 research teams. Over a twelve-month period each of these groups held a series of workshops and events to examine different facets of future design activity as part of the UK's research council supported Designing for the 21st Century Research Initiative. Each of these 21 contributions describes the context of enquiry, the journey taken by the research team and key insights generated through discourse. Editor and Initiative Director, Tom Inns, provides an introductory chapter that suggests ways that the reader might navigate these different viewpoints.
Categories: Design

Modern Garde Manger A Global Perspective

Modern Garde Manger  A Global Perspective

After much debate about the name of the workshop, which was initially entitled “Science and Gastronomy,” the designation was later changed to “Molecular and Physical Gastronomy” in an effort to create a more intriguing and scholarly ...

Author: Robert B Garlough

Publisher: Cengage Learning

ISBN: 9781133715115

Category: Cooking

Page: 800

View: 721

The second edition of MODERN GARDE MANGER: A GLOBAL PERSPECTIVE, was written for both the working chef and the serious student engaged in the practice and study of culinary arts. The first edition was winner of the International Association of Culinary Professionals (IACP) Cookbook Award. Its carefully researched information and fully tested recipes span the international spectrum of the modern garde manger station. Four sections covering twenty chapters focus on the chef's required knowledge and responsibilities. This second edition has been reorganized to provide a clearer transition from subject to subject, and skill set to skill set. Special features include: Chapter Goals; Professional Profiles; Ask the Expert; People, Places, Things; Review Questions; Activities and Applications; and Key Words in Review. The text contains material on molecular cuisine, plus creative equipment used by garde manger chefs. There are more than 800 four-color photographs of which more than 300 are new, including many finished plates, platters, showpieces and step-by-step procedures, plus many additional recipes and expanded content on food show competition, buffet table layouts, ice sculpting techniques and more. . While Modern Garde Manger, 2e still retains its exposure to international recipes and techniques, more traditionally American recipes and techniques have been included in this edition. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef. In addition, a CourseMate website is available to accompany the text. CourseMate includes: an interactive eBook; Engagement Tracker, a first-of-its-kind tool that monitors student engagement in the course; and interactive teaching and learning tools including quizzes, flashcards, crossword puzzles, PowerPoint slides and more. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Categories: Cooking

The SAGE Encyclopedia of Food Issues

The SAGE Encyclopedia of Food Issues

Molecular gastronomy is the science. Molecular cooking is the practice or the craftsmanship of food products by chefs. However, consumers and journalists are not always aware of this and the term is misused, still making reference to ...

Author: Ken Albala

Publisher: SAGE Publications

ISBN: 9781506317304

Category: Reference

Page: 1664

View: 799

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
Categories: Reference