Details
This is the first step by step guide to the innovative cuisine of Molecular Gastronomy. Heiko Antoniewicz describes the fundamentals and techniques of molecular cuisine using some of the most commonly found ingredients and showcases them in 60 fantastic recipes. For example: Tomato Sheet with Goat's Milk Cream Cheese, Scallops with Raspberry Vinaigrette, Woodruff Punch with Berries or Tee Pasta with Pineapple - just very few of the wide range of delicious dishes and drinks that can be made. The recipes explain what spherification, foams, gels, thickeners and combined agents are, and how they are used. In addition, step-by-step colour photographs and comprehensive information about the texturisers will guarantee success.
Contents
Applications Table
Description of the Texturisers, Step-by-Step Descriptions of the Most Important Techniques and Recipes
- Spherification
- Foams
- Gelling
- Thickeners
- Combined Applications
Suppliers
Recipe Index
