PublishedQuintet, October 2013 |
ISBN9780857622396 |
FormatHardcover, 240 pages |
Dimensions22.7cm × 20.8cm × 2.3cm |
Molecular Gastronomy, Bistronomy, Avant Garde Cuisine, or even Cocina de Vanguardia all mean the same thing--playing with food science to bring flavour, texture, and taste to recipes in new ways. Chefs from the leading restaurants around the world such as Ferran Adria, Thomas Keller, Heston Blumenthal, and many more have all pushed the boundaries of traditional cooking techniques in search of brilliant new dishes.
Until now, the kitchen as laboratory has been reserved for high-end chefs, but more home cooks are adapting methods and using common tools to recreate the foams, fizz, and fantastic flavour combinations of Michelin-starred restaurants in their own kitchens. This book teaches the experienced home cook how to practice dozens of the most common techniques used in molecular gastronomy. From synthesising flavours together, to using dry ice to create a visual impact at presentation, there are countless ways to enhance your cooking skills.
