Description: Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques. Jose Sanchez, CEC, CHE is currently the executive chef at the Mandarin Oriental, in Washington, DC. Chef Sanchez is a classically trained French Cuisenaire, who developed his unique craft in kitchens located in the far corners of the world. Jose believes that the "essence of cuisine is sharing". He served as Instructor of Culinary Arts at The Culinary Institute of America, and followed that as executive chef for "Iron chef" Masaharu Morimoto. He has also served as an executive chef with JW Marriott Cairo and Dubai. Chef Sanchez is a recipient of various culinary medals for participation in both national and international competitions. He is an active member of the Chaine des Rotisseur, The Societe Culinaire Philantropique, Amicale de Cuisiniere et Patissiere au Japon, and the American Culinary Federation. About the Author Preface Acknowledgments Chapter 1: Modern Cooking Evolution and Its Pioneers and Practitioners Chapter 2: Sanitation and Safety Chapter 3: Equipment and Tool Identification Chapter 4: Introduction to Hydrocolloids: New Frontier Chapter 5: Food Hydrocolloids: Thickeners, Gelling Agents Emulsifiers, and Stabilizers Chapter 6: Sweeteners, Antioxidants, and Others Chapter 7: Overview of Techniques Chapter 8: Small Treats, Hot and Cold Chapter 9: Surprises Chapter 10 : Composed Dishes Chapter 11 : Sweets Appendix Weight Conversion Chart Measurement Conversion of Commonly Used Ingredients Length Conversion Chart Temperature Chart Bibliography and Further Reading Resources Index
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Return shipping will be paid by: Buyer
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EAN: 9781118073865
UPC: 9781118073865
ISBN: 9781118073865
MPN: N/A
Book Title: Trucos of the Palate: Secrets of Scientific Cuisin
Number of Pages: 320 Pages
Language: English
Publication Name: Molecular Gastronomy : Scientific Cuisine Demystified
Publisher: Wiley & Sons, Incorporated, John
Item Height: 0.8 in
Publication Year: 2015
Subject: Methods / General, Essays & Narratives
Item Weight: 37.7 Oz
Type: Textbook
Item Length: 11 in
Author: Jose Sanchez
Subject Area: Cooking
Item Width: 8.7 in
Format: Hardcover
