Book

Molecular cooking at home: taking culinary physics out of the lab and into your kitchen

by  Jozef Youssef

Table Of Contents

  • Equipment & material
  • Spherification
  • Culinary smoking
  • Airs, foams & espumas
  • Sous-vide
  • Transglutaminase
  • Cold gels & fluids gels
  • Heat-tolerant gels
  • Dehydration
  • Rapid infusion
  • Liquid nitrogen
  • The anti-griddle
  • Centrifuge
  • Rotary evaporator
  • Ultra-sonic homogenizer
  • Fermentation
  • Hydrocolloids
  • Umami
  • Multi-sensory flavour perception
  • Flavour tripping
  • Food pairing
  • Food presentation

Subject

Molecular gastronomy

Details

Published Singapore : Page One, 2013
Language English
Material 240 p.
ISBN 9812753818 / 9789812753816
Location
TX 653 Y831 2013 C.1
miniTCDC - NSTRU
TX 653 Y831 2013 C.2
TCDC Commons Seacon (Food) - General Collection

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